This brilliant grain free loaf makes a great portable breakfast, served with almond nut butter or raspberry chia jam.
Serves 8 generously.
1 teaspoon vanilla extract
110g unsalted butter or coconut oil, melted.
4 ripe bananas
1 teaspoon maple syrup (optional)
1 tsp baking powder
1/2 tsp bicarbonate of soda
1 teaspoon cinnamon
275g ground almonds.
Preheat oven to 180c/160c fan oven/GM 4
Mix the butter, egg, maple syrup and vanilla extract and mash in the bananas. Add the remaining ingredients and mix with a handheld mixer until a batter is formed.
Pour into a 2lb greased and lined loaf tin and bake for approx 50 minutes, until almost cooked through (check with a skewer).
Allow to cool in the tin before removing and storing in an airtight tin.
Freeze in slices for up to 1 month.