1 1/4 cups smashed ripe banana
3 organic free range eggs
2 tbsp manuka honey or organic maple syrup
1 tsp vanilla extract
1/4 cup macadamia nut oil, coconut oil or cold pressed olive oil
1/2 tsp ground cinnamon
1/2 tsp baking soda + 1 tbsp lemon juice
2 cups almond meal
1/4 cup ground flaxseed (linseed) or chia seed
Preheat your oven to 320F (160C).
Combine smashed banana, honey, oil, cinnamon, vanilla, eggs, bicarb and lemon (the lemon activates the baking soda). You can do this by hand in a large mixing bowl or with a good blender.
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 bread from sticking.
Spoon batter in to tin and bake. I love to decorate the top of my banana bread before baking with sliced banana, chopped dates, or a handful of either chopped walnuts or hazelnuts and a light sprinkle of cinnamon.
Bake for 45 minutes to one 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.
Makes one loaf and serves 12.
Keeps in the fridge covered for up to one week.
Plain and simple, as-is or lightly toasted
Ricotta and honey
Sliced banana, blueberries and manuka honey
All recipes are copyrighted to Believe To Achieve Holistic Health.