Tanya's banana bread

• 
  2-3 over ripe bananas – smashed
• 2 cups almond meal
• 1/2 cup LSA mix/ground flaxseeds/chia seeds
• 1/4 cup psyllium husk- for fibre hit ( recipe will work without it)
• 3 eggs – free range or organic
• 1/4 cup almond milk (or milk of your choice)
• 2 tsp coconut butter- melted
• 1-2 tsp cinnamon
• 1 tsp vanilla (if you have it – ok if you don’t)
• 2 tbsp. stevia/raw honey/maple syrup
• 1/4 cup walnuts – crushed/blended
• 3-4 dates chopped (optional)
• 1 tsp baking soda ( bicarb soda)

Method:

Preheat your oven to 160 degrees Celsius.  Combine the smashed bananas, stevia/honey/maple syrup, coconut butter, cinnamon, vanilla, eggs, milk, dates and baking soda.  Mix them all together either by hand with a spoon or in a food processor/blender.  Add the almond meal, LSA mix/ground flaxseeds/chia seeds, psyllium husk and walnuts, and mix well.  Lightly oil a loaf tin with some coconut butter, then coat liberally with some extra almond meal to prevent it from sticking.  Spoon the batter into the tin ( I then put a 1/2 slice of banana on top of the mixture) and then bake for 45 minutes to 1 hour (insert a skewer into the middle to check, the skewer should come out dry).  Cover the top of the tin with foil if the bread is over-browning.  Once it is cooked, remove it from the oven and allow it to cool in the tin.  Once it has cooled, turn the tin upside down, and remove the loaf.  Slice the loaf into 12 slices.  If kept covered in the fridge, it will keep up to 1 week.  If you are not planning on having it all within 1 week, wrap up individually and put it in the freezer.

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