I discovered early on in my alternate baking adventures that nut and seed butters make a great substitute for flour made from ground nuts and seeds. They tend to be smoother and rise well when baked. It's not a one-to-one replacement and it varies by nut or seed, but one cup of nuts produces about ½ to ⅓ cup of nut or seed butter.

While I have some really great banana and chocolate breads using almond and coconut flour, I wanted to see what kind of results I would get with a nut or seed butter, bananas, and my usual sweeteners (honey and maple syrup).

The results are as I hoped. Light, airy, sweet, can carry additions like walnuts, chocolate chips, and the like. This recipe yields a good size loaf that is moist and so nice to slice.

I haven't tested it yet with flaxseed eggs however I suspect it will work well, and be a bit denser and not as tall. For the nut butter, so far it tests well with peanut butter, almond butter, and cashew butter. Let me know if you try another kind of nut or seed butter. So if you have some ripe bananas with spots, here's another banana bread recipe to consider.

For additions, add about ½ cup of chocolate chips, chopped walnuts, or drizzle some ganache cover the top once it has baked and cooled. It also goes great with nut butter cream frosting. Enjoy!