Stuck with overripe bananas? Don’t throw them out!
Try this delightfully tasty gluten free banana bread.
Bananas are a rich source of potassium that may help prevent high blood pressure. They are also a good source of soluble fibre, which can help with regulating movement through the digestive tract.
- 300 g mashed ripe banana
- 3 free range / organic eggs
- 2 tablespoons raw honey or rice syrup
- 1 teaspoon vanilla
- 1/4 cup coconut oil or cold pressed olive oil
- half teaspoon ground cinnamon
- 1/2 tsp bicarb soda + 1 tbsp lemon juice
- 2 cups almond meal
- 1/4 cup chia seeds
Preheat your oven to 160 C. Lightly oil one loaf tin and then coat liberally with extra almond meal or desiccated coconut – this will prevent the cake from sticking.
Combine the banana, honey, oil, cinnamon, vanilla, eggs, bicarb and lemon and beat until well combined.
Add the almond meal and chia seeds and mix well.
Pour batter into the tin and bake for 45 minutes to 1 hour ( a skewer inserted into the centre should come out dry).
Remove from oven and allow to cool before turning out the loaf.
This should keep in the fridge covered for up to 1 week.