We always make homemade peanut butter and it was the easiest thing ever. I really like almond butter, so had to give that a try too. It was just as easy and turned out really good.
I took a couple of large handfuls (about 1 cup) of raw almonds and one handful (about 1/2cup) of raw pumpkins seeds and roasted them for a few minutes in a 350F oven. Shake them around a bit and watch them carefully or they will burn! To make it easier you can just buy them already roasted. When you take them out you will hear the pumpkins seeds cracking and popping.
Let those cool a bit, just to room temperature. Put all of those into a food processor.
While blending drizzle in some avocado oil, or any flavour neutral cooking oil. Only 2-3 tbsp. Blend until smooth, drizzling in a little more oil as needed.
Drizzle in a tablespoon or two of honey, to taste and a generous pinch of salt.
We were very excited when we found this recipe which we had lost! It is a recipe that was on a sheet of paper and it had gotten tucked inside another recipe book and when leafing through it the other day there it was. This recipe came from Evie’s daycare when she was a toddler, her caregivers were a wonderful group of young ladies at a Reggio Centre and they really were special. This is a recipe that they made regularly with the toddlers, each child had a part, one measured the flour, one mixed etc. The children loved taking part and they loved to have their banana bread for a snack afterwards.
Here is the toddler banana bread! (that is Evie’s note)
There you have it, a very simple easy banana bread. It is perfect for breakfast and snacks.