Ingredients
The following ingredients have 6 Servings
- 3 very ripe bananas
- 1/4 cup almond butter ((or any nut/seed butter))
- 1/3 cup non-dairy milk
- 1 tbsp baking powder
- 1 tbsp apple cider vinegar ((or lemon juice))
- 1 tbsp cinnamon
- 1 3/4 cup almond flour (*)
- 1/4 cup flax meal (**)
- 1/3 cup raisins
Instruction
- Preheat the oven to 350F.
- In a blender or food processor or mixing bowl, blend/mash the bananas.
- Add the almond butter, non-dairy milk, baking powder, vinegar, and cinnamon. Mix until fully combined.
- Add the flour and flax meal. Mix until just combined, but be careful not to over-mix.
- Stir in the raisins.
- Spread evenly into a loaf pan (I actually used this 8×5.5″ glass container, but a standard loaf pan works too) lined with parchment paper or lightly oiled.
- Top with additional raisins and cinnamon.
- Bake for 35-40 minutes at 350F, or until golden brown and firm if lightly pressed in the center.
- Remove from the oven and allow to cool for at least 15 minutes before slicing and eating.
- Keep in an airtight container for up to a week, preferably in the fridge for optimal freshness.
