3 medium extra-ripe bananas (the darker the spots the better)
3/4 cup unsweetened almond milk
3/4 cup maple syrup
1/2 cup raw almond butter
1/4 cup grapeseed oil
1 tablespoon vanilla extract
1 cup almond flour
1 cup coconut flour
1 tablespoon baking powder
1/2 teaspoon of cinnamon
Pinch of sea salt
Optional: Handful of dark chocolate chips

Preheat oven to 350 degrees F. Grease a loaf pan with grape seed oil and set aside.

Mash the bananas. Set aside.

In a separate bowl, combine maple syrup, almond milk, almond butter, grape seed oil, vanilla extract and bananas

In another bowl, whisk together the flours, cinnamon, baking powder and salt. Add dry ingredients to wet using a spatula and mix until combined. (Add in chocolate chips if desired.)

Pour mixture into loaf pan and bake for 1 hour or until the top is golden brown. Let cool before slicing.

Tip: To know when ready, poke with a bamboo skewer. It’s done when it comes out clean.

Serve with cold glass of almond milk, enjoy!