Espresso Banana Bread

Preheat over to 350 degrees F.In a bowl, mash approx. 5 bananas. The consistency should be fairly smooth but slightly chunky!Add in dry ingredients to bowl of bananas, and mix once or twice until just combined.In a separate bowl, mix wet ingredients (almond milk, melted coconut oil, maple syrup, vanilla extract, and apple cider vinegar).Add mixed wet ingredients to the bowl with the dry ingredients + banana, and stir in (but try to stir as minimally as possible!).Finally, fold in 1 cup nuts and seeds until evenly mixed. I used walnuts, pepitas, and almonds, chopped, but you can use any blend you like!Pour batter into a bread pan lined with parchment paper. If desired, sprinkle any leftover nuts + seeds on top of the batter.Bake in the oven for about 30-40 minutes. At 30 minutes, stick a toothpick in the bread to ensure it comes out dry. If not, keep in the oven for a few more minutes.Once finished baking, let bread cool for a few minutes.Slice and serve - it's delicious on its own, but is fantastic with almond butter or chocolate hazelnut butter!