It takes minimum effort to bring this bread together (its called bread but has the texture of a cake), the most frustrating part is waiting for it to bake, but well worth the wait!
It’s also a great way to use those browning bananas, sitting in the fruit bowl, that no one wants to eat (well, it’s like that in our house… Brown bananas, ewww!)
2 cups of ground almonds
1 tbsp honey or granulated stevia
3 small to med, ripe (browning) mashed bananas
3 large eggs
1 tsp baking powder (gluten-free)
¼ cup of fat (melted butter, melted coconut oil or other)
½ tsp unrefined sea salt
Small bread tin lined with greaseproof paper, well greased (mixture tends to stick)
Whip up eggs with hand blender or whisk, add in rest of ingredients and mix into a smooth batter.
Pour into lined baking tin and bake for 50 to 60 mins on 200c.
Remove from tin and allow to cool on wire wrack.
Serving suggestion: Serve on its own or with mascarpone and raspberry jam (no sugar added) or turn it into a pudding by serving it with chocolate sauce or custard… mmmmm!