all diet types
- Prep time:35mins
- Cooking time:25mins
- Recipe serves:6 people
We have been making this particular banana bread recipe for years now because it is so delicious and easy great for school lunches too...But here's the real deal: Its gluten free, refined sugar free, dairy free and using Fair Trade bananas means Fair Pay and Fair Play or working conditions for framers and producers. By using environmentally friendly unbleached totally chlorine-free brown baking paper you are making sure no derivatives get dumped into our lakes, rivers or streams and looking after our little people at the same time xx US.
www.huckleberryfarms.co.nz if you want to purchase some beautiful non toxic baking paper
Ingredients
- Makes 1 loaf (we always double it because it goes so fast)
- 3 ripe Fair Trade mashed banana's
- 3 free range / organic eggs
- 2 tablespoons raw honey or organic maple syrup
- 1 teaspoon pure vanilla extract (paste or seeds scrapped)
- 1/4 cup macadamia nut oil or cold pressed olive oil or coconut oil
- half teaspoon ground cinnamon
- 1/2 tsp baking soda + 1 tbsp lemon juice plus the zest
- 200 g or 2 cups almond meal
- 25 g or 1/4 cup ground flaxseed (linseed) or chia seeds
Method
- Preheat your oven to 160 C.
- Combine smashed banana, honey, oil, cinnamon, vanilla, eggs, baking soda and lemon. (the lemon activates the bicarb). You can do this by hand in a large bowl or with a good blender.
- Add the almond meal and flaxseed and mix well.
- By using baking paper - no greasing is necessary, which saves time (sheets can be re-used too) line loaf tin.
- Spoon batter into the tin and bake for 45 minutes to 1 hour ( a skewer inserted into the centre should come out dry).
- Remove from the oven and allow to cool before turning out the loaf.
- Makes 1 loaf serves 12.
- keeps in the fridge covered for up to 1 week (if it lasts that long)
- Serve on its own, or with a dollop of ricotta and honey is awesome!