Yield1-2, or more depending on size of loaf.
½ banana or more, depending on size of loaf.
oats (optional, to garnish top of loaf).
For the almond butter: What I did was take unsoaked almonds and grinded them in a vita-mix into a powder. Then I transferred the mixture to a food processor and added some sea salt, honey, and olive oil until it started to ball together. So not runny almond butter.
For the loaf: Mix almond butter with other ingredients, form into a loaf, top with oats if desired. First I tried dehydrating this for a few hours but really all it did was make it melty and warm, and the oil was sort of leaking out. I’m sure it would have tasted good, but it didn’t hold well. Then I put it in the freezer. It held better but was too cold / hard. Then I put it in the fridge. It was nice there, but still a little goopy (I think I added too much oil). Either way it tasted fantastic. So, you can do with it what you wish. It can probably just be eaten right away, as is.
Go with your instincts.. I’m sure some pumpkin pie spice would have worked well :)
I didn’t measure anything as this was sort of an accident. I meant to just make almond butter but it looked more like dough to me so I turned it into a loaf.
VARIATION: For a carrot cake, omit the bananas and add shredded carrot. I also changed the spices to pumpkin spice. This was also quite tasty. :)
Katie's ThoughtsBy Katie
Tastes just like banana bread. (To me, anyway.)
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