INGREDIENTS – for 2 large loaf tins and a small spare round one
- 6 medium ripe bananas (3 cups)
- 1 tsp pure vanilla extract
- 2 tablespoons of ground chia or flax seed, 8 tablespoons water (let stand for 5-10 mins until it thickens)
- 3 Tbsp coconut oil, melted
- 1 cup pitted dates (presoaked is easier – you can just add to the chia or flax with a little extra water)
- 2-3 Tbsp rice malt syrum, depending on ripeness of bananas (may not need)
- 7 tsp baking powder
- 1-2 tsp ground cinnamon
- 1.5 cup almond or non dairy milk
- 2.5 cup almond meal
- 2.5 cup gluten free flour blend
- 2.5 cup oats
- handful of roughly crushed walnuts (optional but nice)
- extra sliced banana for decoration.
- Preheat oven to 165 (175 if not Fan forced) and line 2 loaf pans and a small (12 cm round) tin with baking paper.
- Mash banana in a large bowl. Add all ingredients through almond milk and whisk vigorously to combine. (I just bunged it in the blender and blended until smooth and then added it to the bowl). Add almond meal, gluten free flour blend and oats and stir. Fold in walnuts.
- Put mix in prepared tins and arrange sliced banana decoratively on the top – pushing slightly into the mix (if desired).
- Bake for 1 hour – 1 hour 15 minutes (50-60 minutes if fanforced). When ready, it should feel firm and be crackly and golden brown on top.
- Let cool completely before cutting or it will be too tender to hold form.
- Serve. Store leftovers in a covered container for up to a few days. Slice and freeze for longer term storage.