Almond Flour Banana Bread

1/4 cup honey (or other sweetener, such as maple syrup))
3 tablespoons unsalted butter, melted (or ghee, vegetable shortening, or coconut oil, or leave it out for a lower-fat version)
2 large eggs
2 very ripe bananas
3/4 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups almond flour (or almond meal)
1 cup semi-sweet chocolate chips, walnuts, or dried fruit (optional)

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Preheat oven to 325°F (165°C, or gas mark 3).
Mix all the wet ingredients together in a bowl until well blended.
Aadd dry ingredients to the wet ingredients and mix well again.
Bake for 45 minutes or until a toothpick comes out clean from the middle of the loaf. If you’re making muffins, change the baking time to 25 minutes.
Cool and slice. Store covered at room temperature for a few days, in the refrigerator for a few weeks, or freeze for a few months.

To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!
More great resources for making your own bone broths:
Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/

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