Spray 2 mini loaf pans with nonstick cooking spray. Set
aside.
In a small bowl, combine the flaxseed and water. Set aside.
In a large bowl, whisk together the all-purpose flour,
almond flour, cinnamon, baking powder, and salt.
In a separate large bowl, combine the sugar, almond milk,
vanilla extract, canola oil, mashed bananas, and flaxseed mixture.
Carefully fold the wet ingredients into the dry ingredients
until they are fully incorporated.
Place half the batter in a pan and top with a sliced banana.
Repeat this step with the remaining batter and sliced banana.
Insert crisper plates in the baskets. Place the pans in the
fryer baskets, then insert the baskets into the unit. Select Zone 1. Turn the
dial to select BAKE. Set the temperature to I55°C and set the time to 22
minutes. Press the MATCH COOK button to copy Zone 1's settings to Zone 2. Press
START/ PAUSE to begin cooking in both zones. Bake until a toothpick comes out
clean from the centre.
Remove the pans from the fryer basket. Let the bread cool
for at least 10 minutes. Remove the bread from the pans before serving.
