Prep Time:10 minutes mins
Cook Time:50 minutes mins
Additional Time:30 minutes mins
Total Time:1 hour hr 30 minutes mins
- 3 ripe bananas the riper the better!!!
- 3 eggs large
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup optional, exclude to make low carb
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon powder
- 1 teaspoon gluten free baking powder
- 2 cups almond meal
Heat Oven - Heat oven to 180C | 350F (or 160C | 320F fan forced)
Prepare Loaf Pan - Lightly grease a loaf pan and line with baking paper or use silicon loaf pan (to save yourself the extra hassle).
Combine Wet Ingredients - In a large bowl, combine the bananas, eggs, maple syrup (if using) coconut oil and vanilla extract.
Add Dry Ingredients - Then add the almond meal, baking powder and cinnamon powder to the wet ingredients, mixing until well combined.
Bake - Pour or spoon the mixture into the loaf pan and bake for approximately 50 minutes or until a skewer comes out clean.
Allow to Cool - Let cool in the loaf pan for 30 minutes before turning out onto a wire rack to cool for a further 30 minutes.
- The 30 minutes additional time is the time you need to leave it in the baking tin to cool down. You should cool it a bit further on a wire rack before eathing, but if you wanted to have a sneaky piece while it is still warm, then it should be fine.
- Make sure the eggs have been kept at room temperature before using and are not cold.
- You can store in your fridge for 4-5 days or in your freezer for up to 3 months when stored correctly.
Serving: 1slice | Calories: 247kcal | Carbohydrates: 19g | Protein: 7g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 20mg | Potassium: 165mg | Fiber: 3g | Sugar: 10g | Vitamin A: 95IU | Vitamin C: 3mg | Calcium: 67mg | Iron: 1mg