6 ripe bananas, pureed
1 cup tapioca flour
¼ cup coconut flour
½ cup blanched almond flour (If nut free use ½ cup rice flour. They will get too dry if you use more coconut flour IMO but it does work – just use ¼ cup though.)
½ cup sorghum flour
2 cups coconut shreds
2 tsp aluminum free baking powder
1 cup natural peanut butter (I get the big tubs of natural peanut butter at Costco. If you are nut free use sunflower seed butter)
2 eggs (If you are egg free use ½ cup fruit puree to bind, OR 2 flax eggs, OR 2 egg replacer eggs.)
½ cup melted coconut oil or butter
1 cup organic raisins (I get the big bags of organic raisins at Costco. Could leave out if you want!)