Easy-to-make gluten, sugar and dairy free banana bread.
Ingredients:
- 300g mashed ripe bananas
- 3 large free range eggs (58 - 60g)
- 40g Perfect Sweet xylitol
- 2 teaspoons vanilla extract
- 60g macadamia nut oil
- ½ tsp ground cinnamon
- ½ tsp baking soda (bi-carb soda) + 1 tablespoon lemon juice (combined)
- 200g (2 cups) almond meal
- 25g (¼ cup) ground flaxseed (linseed)
Method:
- Preheat the oven to 160C.
- Grease and line a loaf tin with baking paper to stop the cake from sticking.
- Combine mashed banana, Perfect Sweet xylitol, oil, cinnamon, vanilla and eggs. Add the combined bicarb soda and lemon mix. (the lemon activates the bi-carb so do this step separately)
- Add the almond meal and flaxseed and mix well.
- Spoon the batter into the lined loaf tin and bake in the oven for 45 minutes to 1 hour. (a skewer inserted into the centre should come out dry.)
- Cover the top with foil if over-browning.
- Remove from the oven and allow to cool before turning out the loaf.
- Makes 1 loaf serves 12. Keeps in the fridge, covered for up to 1 week.
- Option: Bake as individual cakes in a mini muffin tray and freeze in small quantities separate freezer bags to have on hand for lunches or unexpected guests.
