This banana bread is delicious, nutritious and a great way to use up bananas that are turning brown. It’s basically a cake, but it’s also high in protein and healthy skin-boosting fats, free from grains, gluten and refined sugars. Have it for breakfast or dessert- I love it toasted and spread with my Toasted Pecan Butter or crunchy peanut butter and refined sugar-free jam or my Raspberry Chia Jam.
You can bake this in a loaf to get a bread form as I have here, or as muffins, which make a great snack or breakfast on-the-go.
Makes 1 loaf (approx. 10 slices)
- 135g ground almonds
- 20g coconut flour
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 50g sultanas or raisins
- 60g walnut halves, broken into smaller pieces
- 50g melted butter or coconut oil
- 1 egg
- 1tbsp maple syrup
- 3 bananas, mashed until smooth
- 150ml almond milk
1.) Preheat the oven to 200°C (180°C fan). Grease a 450g loaf/1lb tin with butter or coconut oil and line with baking paper. (Alternatively make it into cupcakes instead)
2.) Mix the ground almonds, coconut flour, bicarbonate of soda, cinnamon and allspice together in a bowl.
3.) Stir in the mashed bananas, butter, almond milk, maple syrup and egg.
4.) Stir in the sultanas/raisins and walnuts and spoon the mixture into the tin.
5.) Bake for 30-35 minutes until golden on the outside and slightly gooey on the inside.
6.) Remove it from the oven and leave it to cool completely in the tin before turning it out and slicing.