I’m obsessed with cake. I’d eat it for every meal of the day if I could. But I’d be obese. Therefore when I discovered this banana loaf recipe (courtesy of Hemsley & Hemsley) which is low is saturated fat, sugar free and gluten free, full of Vitamin E, Omega 3 and magnesium….It’s positively encouraged to eat it for breakfast. AND it’s delicious. You can add nuts, cacao nibs or dried fruit to the loaf, whatever you fancy. This time I added a large handful of dried cranberries for studs of tangy sweet fruit.
- 300g very ripe bananas, weighed without the skin on (roughly 3 medium bananas)
- 30g unsalted butter, at room temperature
- 3 large eggs
- 2 tablespoons of pure maple syrup (more or less to taste)
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon bicarbonate of soda
- 1 tablespoon fresh lemon juice
- 220g ground almonds
- 30g ground flaxseed – also known as linseed
- Sprnkling of whole flaxseed for decorating the top of your bread
Line a 23 x 13cm loaf tin with greaseproof paper. Pre heat the oven to fan 170c/gas mark 5.
In a large bowl mash the bananas and the butter with a fork until it’s a pulp. Break in the eggs and beat thoroughly.
Mix in the maple syrup, cinnamon & vanilla extract.Then stir in the bicarbonate of soda and lemon juice. Add the ground almonds, ground flaxseed (and any additions such as nuts, dried fruit or cacao nibs) and mix well to incorporate.
Pour the batter into the loaf tin and gently smooth the surface. Sprinkle over the whole flaxseeds.
Place in the middle of your pre-heated oven and bake for 1 hour or slightly more, until golden brown, and a sharp knife inserted into the centre comes out clean.
If the top starts to go too brown before the middle is cooked, just cover with some foil.
Leave to cool in the tin and then gently lift out using the greaseproof paper.
If not eating straight away, keep in an airtight container in the fridge and enjoy at any time of the day!