- 125 ml (1/2 cup) melted coconut oil
- 2 large overripe bananas, mashed
- 2 Flax Eggs (see recipe below)
- 2 tbs maple syrup, coconut nectar or monk fruit syrup (optional if you like a sweeter bread)
- 1 tsp vanilla bean paste or powder
- 200 g (2 cups) almond meal
- 100 g (1 cup) walnuts, roughly crushed, plus extra for sprinkling
- 1 tsp gluten-free baking powder
- 1 tsp ground cinnamon
- 1/4 tsp sea salt
Preheat the oven to 180°C and line a 22 cm loaf tin with baking paper.
In a large bowl, combine the melted coconut oil, mashed banana, flax eggs and sweetener, if using, and whisk together until well combined.
In a separate bowl, combine the dry ingredients and mix well..
Combine the wet and dry mixtures and mix well. Pour into the prepared loaf tin and bake for 55 minutes, or until golden brown on top and a toothpick inserted in the centre comes out clean.
Remove the bread from the oven and leave to cool slightly, then remove from the tin, transfer to a wire rack and leave to cool completely. The loaf will keep for up to 4 days in the fridge and in the freezer for up to 3 months (I like to pre-slice it so that it’s easy to take one piece out at a time).
How to make Flax Eggs
To make a flax egg, mix 1 1⁄2 tablespoons flaxseed meal with 3 tablespoons of water in a bowl. Transfer to the fridge and leave for 15–30 minutes, or until the mixture has begun to bind and thicken and is all ‘goopy’, like an egg. It’s as simple as that. For more flax eggs, just scale up the quantities (for two flax eggs, double them, and so on). And if you don’t like flaxseeds? Simply substitute the ground flax out for the same quantity of ground chia seeds. Too easy.