60 g ( 2 tablespoons) raw honey or organic maple syrup
1 teaspoon vanilla
60 g (1/4 cup) cold pressed olive oil
1/2 tsp ground cinnamon
1/2 tsp baking soda ( bicarb soda) + 1 Tbsp lemon juice
200 g ( 2 cups) almond powder or Red Mill almond meal
25 g (1/4 cup) ground flaxseed (linseed) or chia seed
Preheat oven to 160˚ C.
Combine mashed banana, honey, oil, cinnamon, vanilla, eggs, bicarb and lemon (the lemon activates the bicarb). You can do this by hand in a large bowl or with a mixer. Add the almond meal and flaxseed and mix well. Lightly oil one loaf tin and then coat liberally with extra almond meal or desiccated coconut – this will prevent the cake from sticking. The size I used was 26 cm long. Spoon batter into the tin and bake for 45 minutes to 1 hour ( a skewer inserted into the centre should come out dry). Cover the top with foil if over-browning. Remove from the oven and allow to cool before turning out the loaf. You can also cook this cake in a steamer but the result will not be browned on top.
Makes 1 loaf serves 12. keeps in the fridge covered for up to 1 week.