3 large ripe bananas (about 1-1/2 cups),  mashed

2 large eggs

1/4 cup maple syrup

1/4 cup melted coconut oil or butter

1 tsp vanilla extract

2 cups nut flour (almond, walnut, sunflower seed, etc)

1 cup all purpose flour *can switch out for more nut flour for a Gluten-Free version

1 tsp baking soda

1 tsp baking powder

a pinch of salt

1/2 tsp cinnamon *optional

1/2 cup chopped walnuts or other nut (sunflower seeds are good too!)

1/2 cup chopped dark chocolate or chips

1/3 cup hemp seeds

maple flakes for topping

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Preheat oven to 350*

Prepare a loaf pan by lining it with parchment paper.

In a large bowl mash the bananas.  Add eggs, maple syrup, melted coconut oil or butter, and vanilla.

In a smaller bowl mix together the 3 cups flour, baking soda and powder, salt and cinnamon.  Add to banana mixture. 

Add in the good stuff - chopped nuts, chocolate, hemp seeds, sunflower seeds....

Pour mixture into prepared pan.  Top with banana slices for a decorative finish, and sprinkle generously with maple sugar or flakes.

Bake at 350* for 30 minutes then reduce temperature to 325* for the remaining time.  Depending on the shape of your loaf pan and your oven this can take from 50 minutes to an hour and a half.  You can check for doneness the old fashioned way by sticking a wooden skewer in the middle of the loaf, if it comes out doughy it needs more time.  It should also feel solid when you gently press of the top of the loaf. 

This will last about 3 days on the counter, or you can keep longer in the fridge.