Directions:
Dehydrated bananas: Take 5 bananas and slice them down the middle. Lay them flat on a dehydrator tray without a teflex sheet. Dehydrate them at 115 degrees for 4 hours. Flip them over onto another tray and continue dehydrating at the same temperature for 4 more hours. Remove them from the dehydrator and chop them into ½” pieces.

Banana Bread: Place the oat flour, whole oats, coconut flour, almond meal, flax seed, pumpkin pie spice, salt, dehydrated bananas, and 2 cups chopped walnuts into a mixing bowl. Mix with a spoon. Set aside. Place the ripe bananas, vanilla, lemon juice, and maple syrup into a Vitamix. Blend until creamy smooth. Remove the mix from the Vitamix with a spatula. Pour it into the mixing bowl and mix it in. Take 2 loaf pans. Take 2 pieces of saran wrap that are twice as long as the loaf pans. Lay them in the loaf pan and pour ½ the batter into each pan on top of the saran wrap. Use a round food press to make sure the batter is completely molded into the shape of the pan and flat on top. Place the pans into the dehydrator at 145 degrees for 1 hour. Remove the pans from the dehydrator. Pull the saran wrap up to remove the bread from the pan. Discard the saran and place the bread back onto a dehydrator tray without a teflex sheet. Gently score the top of the bread into even slices. Take the remaining cup of walnuts. Press the walnuts into the top of each slice. Make sure they stick up out of the bread. Dehydrate at 115 degrees for 10 hours. Remove from the dehydrator, place the bread on a chopping block and cut it into slices. Finish with Pumpkin Spice Topping. Enjoy!

Will last 3 to 5 days in the refrigerator. Will last 1 month in the freezer.