2 1/4 cups almond flour
3 ripe bananas
2 large eggs
1/3 cup honey
1/4 cup olive oil
2 tsp apple cider vinegar
1 Tablespoon vanilla extract
1 tsp baking soda
1 tsp cinnamon
Preheat oven to 350°. In a large bowl, mash the bananas. Add eggs, olive oil, honey, vanilla extract, cinnamon and combine thoroughly. Slowly add in almond flour and mix batter together until smooth. Sprinkle baking soda over the batter and add apple cider vinegar overtop. Fizzy reaction will occur then fold into batter evenly. Pour batter into a parchment paper lined loaf pan or lined muffin tin. Bake at 350° for 45-55 minutes. Cover tightly with aluminum foil at 20 minutes to prevent over-browning, this will also help steam the bread, cooking it through so it is still nice and moist. (Muffins take just about 30-35 minutes and do not need foil coverage). Bread center will be slightly soft to touch but will firm up during cooling process. Place on bread pan on wire rack and make sure to cool completely before serving. Bread yields 8 servings. Store in an airtight container. Refrigerate.
