Ingredients

• Wet:
  • 3 very ripe bananas (the browner the better/sweeter!)
  • 2 eggs (or sub 2 flax eggs – will be less fluffy)
  • 1/3 cup vanilla unsweetened almond milk
  • 1/4 cup melted and cooled coconut oil
  • 1/4 cup Mayvers Smooth Peanut Butter 
  • 1/2 tsp. vanilla extract
• Dry:
  • 1 cup almond flour, sifted
  • 1 cup gluten free baking flour (I find Bob’s Red Mill One-to-One works the best)
  • 1 tbsp. coconut flour
  • 2 tbsp. coconut sugar
  • 1 tsp. baking powder
  • 1 tsp. cinnamon
• Add-ins/toppings:
  • 1 whole banana, sliced
  • Handful of nuts

Method

1. Preheat oven to 350F and spray a loaf pan with nonstick spray.
2. Thoroughly combine Mayver’s Smooth Peanut Butter with wet and dry ingredients in separate bowls, then pour the wet batter into the bowl with the dry and fold in.
3. Sprinkle in some nuts and fold once more.
4. Pour into loaf pan, add sliced banana and more nuts on top and bake for 45ish minutes, or until an inserted toothpick comes out clean.
5. Let cool for at least 10 minutes before eating. Store in fridge or freezer.

Thanks for this amazing recipe @rosefenasse.