Trying Almond Flour

Have you ever ended up with a ton of really ripe bananas and aren’t sure what to do with them? This was my reality last week when I looked at the fruit bowl and knew it was time to make the most wonderful breakfast food around, banana bread. The smell that fills the kitchen when it bakes reminds me of my childhood. My mom would take the old bananas and turn them into the most exquisite bread you’ve ever tasted. She taught me that ripe bananas are never a casualty.

I found a wonderfully simple recipe online years ago, which produces a beautiful loaf of bread. I tend to use organic ingredients and sometimes replace the egg with Ener-G Egg Replacer and butter with oil if I’m doing the vegan thing. This week I wanted to try my newly purchased almond flour, which made a much denser and moist loaf.

Still, a delicious morning was instantly created.