Julia’s Gluten Free Banana Bread

Julia here in the EverEscents office made this beautiful banana bread on the weekend and has recieved rave reviews! Give it a go!

Makes 1 loaf
300 g (10  1/2  oz)  smashed ripe organic banana
3 free range / organic eggs
60 g ( 2 oz / 2 tablespoons) raw honey or organic maple syrup
1 teaspoon vanilla
60 g (2 oz/  1/4 cup)  macadamia nut oil or cold pressed olive oil
half teaspoon ground cinnamon
1/2  tsp baking soda ( bicarb soda) + 1 tbsp lemon juice
200 g ( 2 cups/ 7  oz) ) almond meal
25 g (1/4 cup / 3/4  oz)  ground flaxseed (linseed) or chia seed

Preheat your oven to 160 C.

Combine smashed banana, honey, oil, cinnamon, vanilla, eggs, bicarb and lemon. ( the lemon activates the bicarb). You can do this by hand in a large bowl or with a good blender such as a Vitamix.
Add the almond meal and flaxseed and mix well.
Lightly oil one loaf tin and then coat liberally with extra almond meal or desiccated coconut – this will prevent the cake from sticking. The size I used was: 10 1/2 cm wide and 26 cm long.
Spoon batter into the tin and bake for  45  minutes to 1 hour ( a skewer inserted into the centre should come out dry).
Cover the top with foil if over-browning.
Remove from the oven and allow to cool before turning out the loaf.
Makes 1 loaf serves 12.
keeps in the fridge covered for up to 1 week.

Serving Suggestions:
Ricotta + Honey
Almond Butter
Plain + Simple
Sliced banana + blueberry + raw honey

Sourced from: http://www.thehealthychef.com/2013/01/gluten-free-banana-bread/