Banana-Almond Bread (Gluten Free & SCD)

This is a holiday recipe from Kim, a parent who helps run our Parent Network Exchange Meetings and our NAAvigator program. The recipe was adapted from “Cooking to Heal Little Tummies” by Jenna Roberts and Natalie Hagood.

1 cup organic almond flour (you can grind up organic almonds in a food processor to create flour)
1 cup organic almond butter
2 eggs (pastured are best)
½ cup honey
1 organic banana, mashed
1 tsp. cinnamon
1 tsp. vanilla (for those on the SCD diet be sure it is corn-free)
½ tsp. baking soda
Preheat oven to 350 degrees. Line a shallow baking pan (9x12) with parchment paper.
Mix all ingredients well in a food processor. Pour batter into prepared pan and place the filled pan on a cookie sheet (helps keep the bottom from cooking too fast) and place both in the pre-heated oven. Start checking the center with a toothpick at about 20 minutes. When the toothpick comes out clean, remove from the oven, cool for a few minutes then invert onto a cooling rack to cool completely. Slice. Store in the refrigerator.