Gluten/dairy free

Gather round, it’s time for the best, easiest and most yummy treat. If you have a house full of kids or adults this bread will disappear before your eyes, forget the idea of leftovers for tomorrow, play it safe and make 2 loaves and freeze one. Although this is called a bread it’s really a cross between a bread and a cake. When you are the chief cook for a crowd learn to double and triple up when cooking so your freezer groans with possibilities on those busy days you are too busy wearing hotpants and long boots thinking about the haze of the 70’s.

With a food processor and an oven you can almost make this recipe with your eyes shut. I prefer to grind my own almonds as its cheaper, fresher and ground nuts and seeds don’t have a long shelf life. Enjoy, I hope you love this banana bread as much as me.

You need

11/4 cups raw almonds

2 tablespoons honey

3 eggs

1 heaped teaspoon cinnamon

3 bananas plus 1 small banana to decorate the top of the bread

½ cup brown rice flour

1 teaspoon baking powder

¼ cup rice, almond or coconut milk

1 tablespoon olive oil

2 teaspoons chia or flaxseeds

1/4 cup pumpkin or sunflower seeds

Maple syrup to brush top of cake

Preheat oven to 170⁰C

Line the base of a loaf tin, 12 x 22 cm with baking paper

Blitz almonds in food processor until finely ground

Keep one small banana aside

Place all other ingredients in food processor and pulse to mix

Pour mixture into cake tin

Slice banana on the diagonal and place on top of the cake, brush with maple syrup

Bake for 50to 60 minutes or until skewer comes out clean from the centre of the bread.

Cool in tin before carefully turning out after loosening the sides gently with a knife.

Store in an airtight container