Banana Bread
From ‘The Art of Eating Well’ by Jasmine and Melissa Helmsley
Courses
Dessert
Servings
Prep Time
15
10
minutes
Cook Time
75
minutes
Servings
Prep Time
15
10
minutes
Cook Time
75
minutes
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
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.