This shouldn’t take more than 10 minutes to put together–and about half that much time to devour. Make sure your bananas are spotty,brown–if you don’t want to peel it and eat it, then it’s perfect for baking with. We don’t buy or eat bananas too often, so sometimes after they’ve turned ugly– we’ll peel them, stick ’em in a plastic bag and then toss them in the freezer. Make ice cream, protein shakes, or thaw them out and use them for recipes like this…
- 1 c almond butter
- 1 c almond flour
- 3 medium brown, spotty bananas
- 2 eggs
- 1 t baking powder
- 1 t baking soda
- 1/4 c melted chocolate, optional
Preheat your oven to 350ºF.
In a mixing bowl, combine all the ingredients (minus the chocolate) and mix until the bananas are no longer in visible chunks. Pour the batter into a loaf pan (or muffin tin, just adjust the cooking time). If you’re using chocolate, pour it down the center of the loaf pan, on top of the batter. Use a toothpick and start making a swirl motion all the way up and down the pan.
Bake for approx. 35-40 minutes, until the center is hard to the touch. Let the banana bread cool before removing from the pan.