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“french”/

BANANA BREAD

10/14/2016

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BANANA BREAD

Cooking time: 45 min
Serves 12
This loaf does not contain any flour or yeast

Ingredients
​

  • 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
​

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.
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