Rustic banana bread

Name: Rustic banana bread
Ingredients: 3 ripe bananas (the browner the skin the better); 150 g almond meal; 3 eggs; 50 g ground flaxseeds (and extra to sprinkle); 50 g soft butter; 1 tablespoon lemon juice; 1 teaspoon cinnamon; 1 teaspoon vanilla essence; 1 teaspoon bicarbonate of soda (baking soda); 2 pinches of salt

30-60 minutes

Print recipe

– Makes 1 loaf

Gluten-free cooking does not stop me from eating bread. I just have to make my own. This banana bread is sweet and savoury at the same time and packed with nutrients.

Please note that gluten-free baking creates different textures. This bread is more dense and moist than conventional bread. Also very tasty when toasted.

Goes well with: butter, honey, cheese, coconut oil, pesto rosso, lunchbox friendly

Ingredients

3 ripe bananas (the browner the skin the better)
150 g almond meal
3 eggs
50 g ground flaxseeds (and extra to sprinkle)
50 g soft butter
1 tablespoon lemon juice
1 teaspoon cinnamon
1 teaspoon vanilla essence
1 teaspoon bicarbonate of soda (baking soda)
2 pinches of salt

Kitchen tools: food processor, cake tin, baking paper

Method

Preheat oven to 170 degrees (hot air oven)
Line a cake tin (roughly 20 x 10 cm) with baking paper, slightly overlapping sides
Combine all ingredients in food processor and blend until even batter has formed
Pour batter into cake tin, sprinkle some flaxseeds on top
Bake for 50 minutes
Lift bread out of tin and let cool for a few minutes
Enjoy with sweet or savoury topping or on its own