• 100g gluten free flour (see notes for flour substitutes)
• 150g almond meal
• 1/2 cup favourite sweetener e.g. I used 1/4 cup erythritol and 1/4 cup coconut sugar or use xylitol, rapadura etc.
• 3 eggs
• 125g melted butter
• 1 cup mashed banana (approx. 2 medium sized bananas)
• 1 tsp vanilla paste or powder
• 1 tsp ground cinnamon
• 2 tsp baking powder (aluminium free)
• 1/2 tsp of himalayan or celtic sea salt

Directions:

1. Add all the ingredients to a blender and blend on a medium setting until all ingredients are well mixed.
2. Taste. If not to your desired level of sweetness, add a dash more sweetener or a tsp or so of maple syrup.
3. Grease a loaf tin or line with baking paper.
4. Pour the banana bread mix into the tin and bake on 180 degrees for about 35 – 40 minutes or until the blade of a knife comes out clean.
5. Enjoy, served warm with butter or cool, then slice and pop in the freezer for another time.

Notes

• In place of gluten free flour use almond flour and add 1 Tbsp of coconut flour and an extra egg.
• Add cacao powder for a chocolate flavoured banana bread, add chocolate drops, raspberries or whatever your favourite addition might be.