Banana Bread

bananabread2.jpg

A gluten free, refined sugar free and dairy free version of everyone's favourite café go-to, without sacrificing any of that lovely softness. Best toasted, obviously (isn't it always?)!

Ingredients

  • 3 medium bananas, very ripe and mashed
  • 3 free range organic eggs, lightly beaten
  • 1/4 cup coconut oil, melted
  • 3 tbs rice malt syrup
  • 1 tsp baking soda mixed with 1 tbs lemon juice (it should froth)
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 2 cups almond meal
  • 1/4 cup ground flaxseed
  • 1/4 cup chopped walnuts

Method

1. Preheat oven to 160 degrees.

2. Combine bananas, eggs, coconut oil, rice malt syrup, baking soda/lemon juice mixture, vanilla and cinnamon.

3. Mix through almond meal and flaxseed until just combined.

4. Pour into a lined loaf tin and sprinkle walnuts over the top.

5. Bake for 45 minutes. Allow to cool in the tin before removing and slicing.