Banana Bread (Gluten-Free) Recipe

INGREDIENTS

300 g ripe banana, smashed

3 organic eggs

80 ml maple syrup or honey

80 ml macadamia nut oil or extra virgin olive oil

2 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

2 teaspoons gluten free baking powder

250 g almond meal

METHOD

Preheat your oven to 160°C - fan forced.

Combine smashed banana, honey, oil, cinnamon, vanilla, eggs and baking power.

Add the almond meal and mix well.

Lightly oil one loaf tin and then coat liberally with an extra almond meal or desiccated coconut - this will prevent the cake from sticking. The size I used was: 10 1/2 cm wide and 26 cm long.

Spoon batter into the tin and bake for 45  minutes.

Cover the top with foil if over-browning.

Remove from the oven and allow to cool before turning out the loaf.

Keeps in the fridge covered for up to 1 week.