2 ripe bananas
2 large eggs
1 tbsp melted unrefined coconut oil
2 cups almond flour
1 tsp baking powder
1/4 tsp salt
2 Tbsp flax meal
¼ cups rough chopped hazelnuts
¼ cups rough chopped pecans
¼ cup craisins
¼ cup dates, chopped
Set oven to 350F
Line and spray a loaf pan.
In a large mixing bowl mash the bananas and whisk in the eggs and coconut oil really well.
Stir in the flour, baking powder, and salt and blend well.
Fold in the fruits, nuts, and seeds and blend until everything is well distributed.
Line a loaf pan with parchment and spray. Spread out the dough evenly, and into the corners.
Bake for 40 minutes or until starting to turn golden and a toothpick inserted in the center comes out dry. This bread does not rise, so it will still be flat.
Let the bread cool completely before slicing. I like to wrap it well and refrigerate overnight before slicing.