- 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 tablespoon of arrowroot powder (optional)
- 1/2 teaspoon of bicarbonate of soda
- 1 teaspoon of vanilla extract
- a pinch of salt
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.
Mash 2 bananas in a large bowl and whisk in the eggs.
Take the coconut oil out of the oven and let it cool down.
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.
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 cake tin lined with baking paper and decorate with the banana slices and the chopped walnuts.
Bake for 45 minutes at 350 F / 175 C. Let the banana bread cool down completely before eating it. Enjoy!
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!
*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.
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.