Banana Bread
From ‘The Art of Eating Well’ by Jasmine and Melissa Helmsley
Servings Prep Time
15 10minutes
Cook Time
75minutes
Servings Prep Time
15 10minutes
Cook Time
75minutes
Ingredients
Instructions
  1. Preheat the oven to 170oC
  2. Line a 23x13cm (900g) loaf tin with enough baking parchment to double as a wrap for storing it.
  3. Mash the bananas and butter in a bowl with a fork.
  4. Add the maple syrup, cinnamon, vanilla, eggs, bicarb., lemon juice, salt and mix well.
  5. Add the ground almonds and flaxseed and mix well.
  6. Pour the mixture into the prepared tin and sprinkle with whole flax (if you have them!).
  7. 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.
  8. The bread is ready when an inserted skewer comes out clean.
  9. Remove from the oven and cool a little before slicing.
  10. Store in the fridge for about a week or slice and freeze.