Bacchanalian Banana Bars
3 ripe bananas, peeled and chunked
1/2 cup almond butter (or peanut butter)
3/4 cup coconut flour
1/2 tsp cinnamon
Mash the bananas in a bowl.
Thoroughly mix in the nut butter.
Add the coconut flour and cinnamon and mix well. Make sure that the dough is not too sticky (when you tap it with your finger, none of the dough should come off onto your finger). If it is still sticky, add coconut flour in increments of 1/4 cup until it is more dry.
Scoop the dough into the middle of a large piece of parchment or wax paper and form the dough into a long rectangle.
Wrap the dough in the parchment or wax paper.
Chill 4-6 hours until set.
Slice gently with a serrated knife (dough will still be quite squishy, so it's important to work delicately here)
If using almond butter: place on dehydrating trays and dehydrate for 6 hours at 145 degrees F.
Check after 6 hours, and if they are still moist, add more time.
If using peanut butter: place on dehydrating trays and dehydrate for 10 hours at 145 degrees F.
Check after 10 hours, and if they are still moist, add more time.