Easy Banana Bread: Grain-Free & Gut-Friendly

• 3 ripe bananas
• 2 cups or 200g of ground almonds
• 4 eggs
• 3/4 cup or 100g of walnuts
• 1/3 cup or 70g of melted coconut oil
• 2/3 cup or 100g of coconut sugar or maple syrup
• 1 tbsp of arrowroot powder (optional)
• 1/2 tsp of bicarbonate of soda
• 1 tsp of vanilla extract
• a pinch of salt

• Step 1:

  Preheat your oven to 350 F / 175 C (fan oven). Put the coconut oil in a bowl to melt in the oven for a few minutes.

• Step 2:

  Mash 2 bananas in a large bowl and whisk in the eggs.

• Step 3:

  Take the coconut oil out of the oven and let it cool down.

• Step 4:

  Add the coconut sugar/maple syrup, vanilla extract, ground almonds, arrowroot powder, bicarbonate of soda, and salt. Combine well before stirring in the cooled down coconut oil.

• Step 5:

  Chop up the walnuts in pieces and mix half of the walnuts in the dough. Slice the remaining banana. Pour the mix into a greased 2lb loaf tin lined with baking paper and decorate with the banana slices and the chopped walnuts.

• Step 6:

  Bake for 45 minutes at 350 F / 175 C. Let the banana bread cool down completely before eating it. Enjoy!

• Step 7:

  PS: the cooking time can vary depending on your oven, so use a stick or a knife to check if your cake is cooked through. If you put the knife in the cake and it comes out clean, your cake is ready!

• Step 8:

  *if you are allergic to nuts or prefer not to use almond flour (ground almonds) for any other reason, you can replace it with quinoa flour. 200g or 2 cups of almond flour can be replaced with 120g or 2 cups of quinoa flour.

Pair this banana bread with:
• Berries Collagen Shake
• Calm Mind Protein Shake
• Coconut and Mixed Seeds Chia Pudding
• Moroccan Spiced Coffee
• Anti-depressant Saffron Tea

Store in an airtight container in the fridge for up to 5 days. You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.