Yield: 1 9-inch loaf

3 ripe medium-sized bananas
3 large eggs
1/2 cup almond butter
3 Tbsp. grass-fed ghee (I used Fourth & Heart Madagascar Vanilla Bean Ghee, which is every bit as awesome as it sounds)
3 Tbsp. maple syrup (I used Bushwick Kitchen Trees Knees Spicy Maple, which is also every bit as awesome as it sounds)
2 tsp. vanilla extract
1/4 cup coconut flour
1/4 cup tiger nut flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. fine sea salt

1. Preheat oven to 350ºF; generously grease a 9-by-5-inch loaf pan.
2. In a high-speed blender or food processor, combine all ingredients and blend until smooth. Transfer to loaf pan and spread evenly. 
3. Bake until a toothpick inserted in center comes out clean, 50 to 60 minutes (cover with foil if top starts to brown too quickly). Let cool in pan on a wire rack for 10 minutes, then turn out bread and let cool on rack.

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