This gluten free banana bread has a delightful warming spice flavour to it. Perfect on a cold winter’s day with a hot cup of tea!
70gm of sunflower and pumpkin seeds
2 ripe bananas
1 tsp of mixed spice
45gm of butter or coconut oil
1 tsp bicarb soda
40gm coconut sugar
- Preheat over to 160 degrees and oil loaf tin
- In a high powered food processor, combine almonds, sunflower and pumpkin seeds on highest setting to form almond meal.
- Add the rest of the ingredients and combine well on high speed.
- Pour into loaf tin and bake in oven for 45 minutes. Insert skewer to test if ready.
- Serve warm….enjoy!