To start preparing the Banana-ALMOND butter recipe, preheat the oven to 170 degrees C.
In a bowl, crush the mature banana with a fork and keep it aside for a subsequent use.
Sift the flour, almond flour, baking soda, baking powder, cinnamon powder and salt together. Keep it aside.
In the mixer stand, add sugar and eggs and beat medium speed until the sugar is dissolved. Add the almond butter and crushed the banana and beat again, the mixture will still be lumpy because of the banana puree.
Gradually add the flour mixture into two lots and mix until it is combined. Don’t mix it too much.
Grease the pan or tray for muffins and divide the mixture into prepared muffin tray or pan. Frizzle melted the chocolate and do a whirlwind and sprinkle the almond flakes on top.
Put the tray in preheating. oven. Cook for 17-18 minutes, until an inserted toothpick comes out clean and the peaks become golden.
Cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.
Wet and tasty almond bread is ready to be cut. Serve the Banana-Almond butter bread recipe together with a cup of coffee recipe with instant coffee powder and Elo Jhelo Nimki recipe during the evening.
