BANANA BREAD

BANANA BREAD

Cooking time: 45 min

Serves 12

This loaf does not contain any flour or yeast

Ingredients
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• 300 g  mashed ripe bananas
• 3 free range / organic eggs
• 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.

Recipe
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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.
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Makes 1 loaf serves 12.
keeps in the fridge covered for up to 1 week.