Who doesn’t love banana bread? Not only is this recipe super-easy, but it also always impresses and is a great way to use up any bananas that might have passed their best.
For the banana bread:
1½ cups almond meal
1/3 cup ground psyllium husk
2 tsp baking powder
½ tsp salt
½ cup cream
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
1 tsp ground cinnamon
1 tsp vanilla extract
For the top of the loaf:
1 tbsp seeds or chopped nuts
Pre-heat the oven to 160°C fan (180°C regular).
Line a loaf tin with non-stick baking paper, or use a non-stick silicone mould (be aware that silicone doesn’t transfer heat as well as metal so you may need to cook your bread a little longer).
Place all the banana bread ingredients in a food processor and blend until smooth. Pour into the loaf tin, scatter over the seeds or nuts and bake for 28–30 minutes.
Insert a skewer into the centre of the loaf and make sure it comes out clean. If the bread seems a little under-cooked, bake for another five minutes before testing again.
From What the Fat? Recipes, recipe copyright © The Real Food Publishing Company, 2019, image copyright © Todd Eyre Photography, 2019