Grain Free Banana Bread

Make this deliciously easy banana bread (100% blender friendly - just chuck everything in the order the recipe states and blend) even better by fermenting the nuts first - makes for the fluffiest batter and make the nuts more gut friendly too. Just add 1-2 Tbsp whey (poured off yoghurt) or even saukerkraut juice to the almond meal 24-48hr before making. Cover and stand on the bench. Then continue with the recipe as stated.

Serves 10

You’ll Need:

2.5 cups almond meal (or other nut or seed meal)

¼ cup softened butter (or coconut oil, ghee or tallow)

3 eggs

2 bananas, mashed

1/2 tsp cinnamon

Optional: ½ cup honey, maple syrup, coconut

or rapadura sugar and 1/4 chopped pecans

Method:

1. Line a loaf tin with baking paper and preheat the oven to 160C.

2. Combine all ingredients to reach a porridge like consistency and pour into the prepared tin. Sprinkle with pecans, if using.

3. Bake in the preheated oven for about 1 hour checking every now and then. It is cooked when an inserted skewer comes out cleanly.

4. Allow to cool for 10 minutes before removing it from the tin, then slice and serve.

Feel free to make muffins instead of a bread by pouring the batter into 8 lined muffin holes. Reduce the cooking time by half.

This bread will store in an airtight container in the fridge for up to a week and can be frozen (pre sliced is best) for up to 4 months.

Egg Free Swap the eggs for chia eggs using 3 Tbsp chia seeds (ground is best) gelled with 6 Tbsp water. The egg free version is much denser, best suited to muffins, see notes above

Nut Free swap almond meal 1:1 for desiccated coconut, sunflower seed meal or pepita meal instead.