Fresh Cinnamon & Banana Loaf

This banana bread is incredibly moist and will last in the fridge for 3-5 days and freezes beautifully. I like to bake it in a loaf tin although it does work quite well as muffins or mini loafs! Serve it grilled with vegan butter and coconut yogurt.
The almond meal we use in all of are baking is the by-product of our almond milk that has been dehydrated. It's a little bit dryer than the norm so we add 2 more tablespoons of coconut oil to moisten up the mix.
2/3 cup of almond meal
1/3 cup melted coconut oil
3 Flax eggs
1/4 cup almond milk
2 very ripe bananas (washed well)
3 tbsp of sweetener of your choice maple or rice malt
1 tbps of alba cinnamon 
1 tsp natural baking powder
1/4 tsp sea salt flakes
1 vanilla pod
1/2 cup chopped walnuts
1. Preheat your oven to 160 degrees
2. mix the flax eggs lightly in nutribullet, pour in the coconut oil and whisk well. 
3. Add cinnamon, salt, vanilla, sweetener and almond milk. Whisk.
4. Blitz the whole bananas up in a food processor until smooth. Add into the Flflax egg mix.
5. Pour the almond meal and baking powder into the Flax egg mix and stir it in slowly remembering to not over do it.
6. Pour the mix into your desired baking dish and sprinkle with the chopped walnuts
7. Bake @ 160 degrees for approx 45 mins or until a skewer comes out clean.
Note: opening the oven to check if it ready will release the hot air and slow down the baking time by at least 5 minutes. Try to avoid opening until it has been 45 minutes unless it looks like it may be burning and in that case you will need to turn your oven down to 150 degrees. 
Allow time to cool - cut into 2cm slices.

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