Firstly, it’s worth mentioning that I have harboured a lifelong hatred for bananas. And I am talking deep, in-bred disgust for the heinous stinky things. But I LOVE this recipe, so it can’t be bad!!
I made mine in these tiny little mini loaf tins that I bought, mainly because they are cute and I wanted to dirty them up, but you could use a large loaf tin.
You will need:
1 1/4 cups ground almonds
1/4 cup coconut flour
1/4 cup cornflour (or arrowroot if you have it)
1 tsp baking powder
1 tsp bicarbonate of soda
1 tsp cinnamon
1/2 tsp salt
2 tbsp flax seed flour
1 tbsp vanilla extract
4 tbsp melted butter
3 ripe bananas
1 cup chopped walnuts or pecans
Line your loaf tin with baking parchment & pre-heat oven to about 170 degrees.
Mash up the bananas in a large bowl until good and mushy.
Add the other wet ingredients and give it a good whipping to mix thoroughly.
In another bowl, combine all the dry ingredients (except the nuts) to ensure each is properly distributed throughout.
Add the dry to the wet and mix well.
Finally, stir in the chopped nuts and add the mix to your loaf tin(s). I filled 3 mini tins.
I cooked mine for about 25 minutes, but for a larger tin I’d extend this to about 50 minutes. Keep checking them and take them out when you think they are ready, with a nice firm top and a clean skewer test.
Then smear liberally with organic butter and keep the kids away…