Makes 1 loaf
300 g smashed ripe banana
3 free range / organic eggs
60 g honey or organic maple syrup
1 teaspoon vanilla
60 g cold pressed olive oil or macadamia nut oil
half teaspoon ground cinnamon
1/2 tsp baking soda ( bicarb soda) + 1 tbsp lemon juice
200 g ( 2 cups ) almond meal
25 g (1/4 cup) ground flaxseed (linseed)
Preheat your oven to 160 C.
Combine smashed banana, honey, oil, cinnamon, vanilla, eggs, bicarb and lemon. ( the lemon activates the bicarb). I normally do this step
in my trusty vitamix and blend up all the base ingredients like a smoothie, then pour into a mixing bowl to finish off the banana bread batter.
Add the almond meal and flaxseed and mix well.
Lightly oil one loaf tin and then coat liberally with extra almond meal – this will prevent the cake from sticking.
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.
Makes 1 loaf serves 12.
Serve warm or at room temperature by itself or with a little ricotta and honey.
keeps in the fridge, covered for up to 1 week.
NOTES: Sometimes I love to decorate the top of my banana bread before baking with a handful of chopped walnuts and a lightly sprinkle of cinnamon that forms a delicious and crunchy streusel topping after it’s baked.