Adaptogen Banana Bread

This recipe is USDA certified organic, gluten-free, vegan and non-GMO.


1 ½ cups oats, ground into oat flour 

1 tbsp. baking powder 

1 tsp. BareOrganics Maca Root Powder 

1 tsp. BareOrganics Ashwagandha Root Powder 

¼ cup cane sugar 

¼ cup BareOrganics Coconut Palm Sugar 

1 ½ cup of pureed ripe banana 

2 tbsp. agave nectar 

1/8 tsp. almond extract 

¼ cup of BareOrganics Coconut Oil, melted 

¾ cup of soy milk 

1 ¾ cup of almond flour 

¼ cup of cassava flour 

1 egg 

¼ cup of almond butter 

¼ cup of BareOrganics Cacao Nibs


  1. In a bowl, stir to combine the oats, baking powder, maca, ashwagandha, cane sugar, coconut palm sugar, almond flour, and cassava flour.
  2. Next, add the banana puree, agave nectar, almond extract, coconut oil, soy milk, and egg.
  3. Stir the wet ingredients into the dry ingredients.
  4. Pour the bread batter into a greased bread loaf pan evenly.
  5. Next, drizzle the almond butter on top of the banana bread batter.
  6. Top the bread batter with cacao nibs.
  7. Place the loaf pan in the oven.
  8. Bake the banana bread for 1 hour and 10 minutes, or longer if needed.
  9. Once the loaf is finished baking, allow it to cool for at least 20 minutes before cutting.
  10. Store any leftover bread in the refrigerator.

Servings: 10-15