I baked this banana bread recently for my sons’ school fair. Coming up with a recipe that fit my dairy and grain-free protocol was somewhat constraining but the end result was this deliciously moist banana bread.
- 4 bananas
- 4 eggs
- ½ cup sweet potato flour
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 2 tbs almond butter/tahini
- 4 tbsp butter
- 1 tsp baking soda
- a pinch of Himalayan salt
- Seeds, to garnish
Preheat oven to 180°c.
In a large mixing bowl, mash the bananas thoroughly.
Add all remaining ingredients and combine.
Grease a small loaf tin with coconut oil.
Pour in banana bread dough and top with a sprinkling of seeds (chia, pumpkin).
Put into oven for 45 minutes until golden brown.
Remove from oven and insert a knife to ensure cooked (knife will come out clean)
Pop out of tin and allow to cool for 15 minutes. Enjoy!
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