Leave three perfectly overripe bananas at home with the non-banana eating BOY while I head out of town for the weekend???
OR turn them into a delicious travel friendly banana flavored snack???
I’m sure you can guess which option I chose! Truth be told, I wasn’t planning on blogging or sharing this bread. I had a few minutes in between packing, laundry, and catching up on the Big Bang Theory to throw something in the oven. I needed an easy recipe and I had no eggs in the house.
I followed this recipe, substituting bananas for zucchini and using the flax egg and applesauce to make up for the lack of eggs, mostly because this recipe comes together REALLY quick and also because I love a reason to use almond meal.
Like the recipe, I’m keeping this post quick.
I’ll let the pictures speak for themselves.
Because I am all packed up and ready for my weekend away with my mom.
We are off to Door County for a long weekend of hiking, biking, drinking, and shopping. And now, we have the perfect breakfast to take with us. See you in a few days!
Banana Almond Butter Bread
Adapted from Paleo Zucchini Almond Butter Muffins
Makes 2 mini loaves
1 cup almond flour/meal
3/4 cup almond butter
1 tsp cinnamon
1 tsp baking powder
2 overripe bananas, mashed
3 tbsp flax with 6 tbsp warm water (mix together and then let sit for 5 minutes)
1/4 cup applesauce
1 tsp vanilla extract
1-2 tbsp agave
Preheat oven to 350*F.
Combine all ingredients in a large mixing bowl and blend well.
Coat mini loaf pans with non-stick cooking spray and divide batter among 2 pans.
Bake for 40 minutes or until bread is cooked all the way through.
Allow to cool before serving.