Ingredients:
3 very ripe medium bananas, mashed (should measure to be 1 ¼ cups mashed banana)
6 dates pitted and chopped
1/2 cup raisins
3 eggs
3 tablespoons unsweetened almond milk
1 teaspoon vanilla extract
2 ½ cups packed blanched fine almond flour
1/4 cup Zen Basil Seeds
1 teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon salt
Directions:
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.
In a large mixing bowl, combine the mashed bananas, eggs, almond milk, chopped dates, and vanilla extract. Mix well until thoroughly combined.
In another bowl, whisk together the almond flour, basil seeds, cinnamon, baking soda, and salt until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Then fold over your raisins. Be careful not to overmix.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Once done, remove the banana bread from the oven and allow it to cool in the pan for about 10 minutes.
After cooling, carefully transfer the banana bread to a wire rack to cool completely before slicing.
Serve slices of the banana bread on their own or with your favorite toppings, such as butter, honey, or nut butter.
This banana bread will be moist, flavorful, and packed with the nutritional goodness of almond flour and basil seeds. Enjoy it for breakfast, as a snack, or as a delicious dessert!
