This recipe is taken from SBS Food. It is grain free and vegan (but you can substitute real eggs instead of flax eggs if you eat eggs). Either way its super tasty and super easy. What's not to love?
Ingredients:
- 125ml melted coconut oil
- 2 large overripe bananas, mashed
- 2 flax eggs/ real eggs
- 2 Tbsp maple syrup (optional)
- 1 tsp vanilla bean paste or powder
- 200g almond meal
- 115g Totally Nuts Walnuts, roughly crushed, plus extra for sprinkling
- 1 tsp gluten-free baking powder
- 1 tsp cinnamon
- 1/4 tsp salt
Instructions:
- Preheat oven to 180° and line a 22cm loaf tin with baking paper
- In a large bowl whisk together: coconut oil, banana, eggs, syrup and vanilla.
- Mix dry ingredients in a separate bowl.
- Combine wet and dry ingredients and mix well.
- Pour into loaf tin and bake for 30-45 minutes (until golden brown on top and a toothpick comes out clean)
- Remove from the oven and allow to cool slightly. then remove from the tin and cool completely on a wire rack.
- Store for up to 4 days in the fridge (or the freezer for up to 3 months)