Gluten-free Banana Bread

Makes 1 loaf

300g Mashed ripe banana

3 free range eggs

2 Tbs raw honey

1 tsp vanilla

1/4 cup macadamia nut oil

1/2 tsp cinnamon

1/2 tsp bicarb soda and 1 Tbs lemon juice to

activate it

2 cups almond meal

1/4 cup of ground flaxseed or chia seeds


Preheat oven to 160 deg C.

Combine mashed banana, honey, oil, cinnamon, eggs, vanilla, bicarb and lemon.


Add almond meal and flaxseed and mix well.


Grease 1 loaf tin and cover with almond meal or desiccated coconut so the loaf doesn’t stick.


Spoon the mixture into the cake tin and bake for 45- 60mins. Remove from the oven and allow to cool before turning the loaf.


Keep in the fridge for up to one week.


I did this recipe the same but used a muffin tray instead. If you do this, you only need to have them in the oven for approx. 20 mins. I also occasionally add blueberries.