Gluten free Banana-Almond Bread

I came across this amazing recipe by chance on Teresa Cutter's blog The Healthy Chef and adapted it only slightly. It's a favorite already, even topping my usual go-to banana bread recipe! (Think it's the almond element; I'm a sucker for anything almond!!) Her website is definitely worth a look. :)

Ingredients:

300 g smashed ripe banana
3 free range eggs
60 g organic maple syrup
1 teaspoon vanilla extract
60 g extra virgin olive oil
1/2 tsp ground cinnamon
1/2  tsp baking soda 

1 tbsp lemon juice
200g (2 cups) ground almonds
25 g (1/4 cup)  ground flaxseed 

flaked almonds and cinnamon for topping

Method: 

Preheat your oven to 160 C.

Mix together the banana, maple syrup, oil, cinnamon, vanilla, eggs, baking soda and lemon until blended thoroughly.

 
Add in the ground almonds and flaxseed and mix well.

Lightly oil one loaf tin and then coat liberally with extra ground almonds – this will prevent the cake from sticking.

Spoon the batter into the tin, sprinkle over the flaked almonds and cinnamon and bake for  45 minutes to 1 hour ( a skewer inserted into the center 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 onto a wire rack to cool completely.

Can be eaten warm, with a spoon of ricotta and drizzle of maple syrup or honey, or also cool. Keep refrigerated, covered with aluminum foil. 

Enjoy!