3 large overripe bananas
1 cup sweet potato flour
1/4 cup coconut nectar (sub preferred liquid sweetener)
1/4 cup date sugar (sub preferred granulated sweetener)
1/4 cup almond flour
2 flax eggs (2 tbsp ground + 5 tbsp water)
1 tbsp Lucuma powder (any granulated sweetener)
1/4 cup plant milk
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon (optional)
1 tsp apple cider vinegar
1/4 tsp salt
1/2 tsp vanilla extract
2 tbsp sunflower seed butter (sub other nut/seed butter)
Preheat oven to 350 F. Line a loaf pan with parchment paper.
In small bowl, mix together 2 tbsp of ground flax seed and 5 tbsp water. Set aside.
Peel bananas and place in large mixing bowl. Mash with fork until there are little to no chunks left (some chunks are okay).
Add plant milk, coconut nectar, sunflower seed butter, apple cider vinegar, flax eggs and vanilla extract. Mix until smooth consistency is reached.
Add sweet potato flour, almond flour, date sugar, lucuma powder, baking soda, baking powder, cinnamon, and salt. Mix until well combined.
Using a spatula, scrape the batter into prepared the prepared loaf pan.
Bake for 55-65 minutes.