Gluten free Banana Bread with Chia and Flax seeds

• 4 ripe bananas, mashed
• 2 eggs
• 1/2 cup light brown sugar (packed)
• 8 Tbs of butter (1 stick), or butter alternative (softened). I leave it out of the fridge for an hour before.
• 1 tsp vanilla
• 1 tsp of salt
• 1 tsp baking soda
• 2 1/4 cups of Pamela’s Products Artisan Flour Blend
  
• 2 Tbs of ground chia seeds (I grind them in a coffee grinder)
• 2 Tbs of ground flax seeds (I grind them in a coffee grinder)
• 1/4 cup of mini chocolate chips
• 1/2 cup of sour cream, or unsweetened Greek yogurt
• Optional: 1/4 tsp nutmeg
• Optional: 1 cup walnuts, chopped

Yield: 9″x 5″ loaf or 9″ x 13″ layer

Pre-heat oven to 350 F. Beat butter and brown sugar until light yellow and creamy, add eggs, then vanilla. In a separate bowl, mix together bananas, sour cream or yogurt, add to butter mixture and combine. Add dry ingredients and stir to incorporate. Pour into a greased loaf pan. Bake for about 1 hr or until tooth-pick comes out clean and top springs back under slight touch.

9″ x 13″ cake can be served with powdered sugar or cream cheese frosting.