A healthy, quick and easy recipe.  This recipe made one 8×4 glass loaf pan (the banana
bread) and 6 regular sized muffins. 

3 Cups Almond Flour (I used blanched almond flour for this
recipe)

3 Overly Ripe Organic Bananas (mashed)

2 Organic Pastured Eggs (whipped)

3 TBS. Melted Coconut Oil or Organic Unsalted Pastured
Butter (Melted)

¼ Cup Raw Honey

1 tsp. Non-Aluminum Baking Soda

½ Cup Organic Chopped Pecans

½ Cup Organic Raisins (we soaked ours in hot water to soften
them, then drained and dried them before incorporating into the batter)

¼ tsp. Sea Salt

½ tsp. Organic Ground Cinnamon

½ tsp. Organic Ground Ginger

¼ tsp. Organic Ground Nutmeg

Preheat Oven to 310 degrees Fahrenheit (no, this is not a
mistake…I meant 310 degrees)

In a medium sized bowl whip the eggs with a fork

Add and mash the bananas into the eggs with the fork

Mix in Almond Flour, Coconut Oil (or butter), Salt, Baking
Soda, Cinnamon, Ginger, Nutmeg, Honey, and mix well. 

Add the Raisins and Pecans and mix until incorporated.

Pour into greased muffin tins and/or loaf pans (I use
coconut oil to grease my pans).

Bake the Muffins for approximately 20 – 25 minutes

Bake the loaf pan for approximately 35 – 40 minutes