INGREDIENTS >>
-2-3 mashed, ripened/overripe banana
-1/3 cup tahini
-1/3 cup maple syrup
-1/3 cup almond milk
-2 tbsp coconut sugar
-2 tsp vanilla extract
-1 egg
-2 cups almond flour
-1/4 cup ground flaxseed
-1 tsp baking powder
-1 tbsp cinnamon
-handful of walnuts, chopped
-1 banana, sliced + chopped, in chunks [not mashed]
HOW TO MAKE >>
- set oven to 350F.
- mix all wet ingredients together — mashed banana, tahini, egg, almond milk, maple syrup, vanilla extract — until incorporated.
- add coconut sugar, mix well.
- add ground flaxseed, almond flour, baking powder, and cinnamon.
- continue to mix until combined.
- using a spoon or rubber spatula, gently fold in walnuts + chopped banana to batter.
- pour into lined + greased loaf pan.
- bake at 350F for 45-55 minutes.
- store in refrigerator for up to 1 week or freeze for months!
rachel tiedmann 