I can’t believe I’m only just getting round to sharing this great recipe. It is a massive staple in our house – if ever I know we have people coming round, if ever we have a surplus of bananas or if I need something to add in to the kids’ lunch boxes, I quickly mix this one up. It is really quick and easy to throw together but does take around an hour to bake, so plan ahead.
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| Prep Time | 10 minutes |
| Cook Time | 75 minutes |
| Servings |
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Ingredients
- 300 g ripe bananas approx. 3
- 30 g butter at room temp I use goat's butter
- 2 tbsp maple syrup more or less to adjust your taste
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 tsp bicarbonate of soda
- 1 tbsp Lemon juice
- pinch of sea salt
- 220 g ground almonds
- 30 g ground flaxseed
- 1 tbsp whole flax for sprinkling optional
Ingredients
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Instructions
- Preheat the oven to 170oC
- Line a 23x13cm (900g) loaf tin with enough baking parchment to double as a wrap for storing it.
- Mash the bananas and butter in a bowl with a fork.
- Add the maple syrup, cinnamon, vanilla, eggs, bicarb., lemon juice, salt and mix well.
- Add the ground almonds and flaxseed and mix well.
- Pour the mixture into the prepared tin and sprinkle with whole flax (if you have them!).
- Bake for 1-1 1/4 hours, but check after the first 30 minutes and if it's looking a brown cover with the spare baking parchment until it is finished.
- The bread is ready when an inserted skewer comes out clean.
- Remove from the oven and cool a little before slicing.
- Store in the fridge for about a week or slice and freeze.
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