Almond Butter Banana Bread with Pumpkin Seeds and Raisins

This morning’s creation turned out quite well! This hearty bread is not too sweet and would be great for breakfast or brunch (or snacking). I used a Corningware bread pan, which is slightly larger than a standard bread pan so you may need to reduce the cooking time a little if you use a standard size pan.


1 very ripe banana
4T flax seeds
1 C water
2 heaping tablespoons of almond butter
1 tsp baking soda
1/2 C raisins
3/4 C sugar
2 C all purpose flour
1/4 C pumpkin seeds

Pre-heat your oven to 350. Grind the flax seeds in a spice grinder. Mash together the banana, flax seeds, water, and almond butter. Add the baking soda, raisins, sugar, & flour and mix until well combined. This will make a thick, moist dough – not a batter. Transfer into a greased loaf pan and distribute the dough evenly with the back of a spoon. Sprinkle the pumpkin seeds on top and gently press them into the top of the loaf. (Any pumpkinĀ  seeds that are loose will fall off when you take the loaf out of the pan.) Bake for 1 hour or until a toothpick comes out clean. Allow the pan to cool enough to handle before removing the bread.