Nut butter banana bread

An updated version of my OG recipe.

Yesterday, I made my OG nut butter banana bread (some of you might remember it from my very first cookbook?) with a few adaptations to use less almond butter, and honey or maple instead of dates. The resulting recipe is still gluten, dairy, and refined sugar free, and I adore it’s soft, beautiful texture. It’s also slightly smaller in size than the original loaf which I find seems to bake better. Recipe below xxx

Ingredients:

• 3 free range eggs

• 1/2 cup almond butter

• 1/2 cup almond meal

• 1/4 cup honey or maple syrup

• 3 extra ripe bananas

• 2 tsp vanilla extract

• 1 tsp baking soda

• 2 tsp cinnamon

• 1/2 tsp sea salt

Method:

Preheat your oven to 160°C, and line a loaf tin with baking paper.

Add all ingredients to a blender or food processor, and blend until smooth. Pour the mixture into your prepared loaf tin and smooth out evenly.

Bake for 40 minutes, or until a skewer comes out clean when inserted into the middle of the loaf.

Will keep for up to 3 days or so in an airtight container. It also toasts beautifully!