Ingredients
- 1 tablespoon ground flaxseed
- 3 ripe bananas
- 3 tablespoons almond nut butter
- Seeds from two vanilla pods
- 100ml unsweetened almond milk
- 50g coconut flour
- 25g ground almonds
- 25g flaked almonds
- 1 heaped tablespoon matcha
- 1 teaspoon bicarbonate of soda
- 1 tablespoon fresh lemon juice
- Pinch sea salt
Method
Preheat the oven to 180c/Gas 4. Mix the flaxseed with 3 tablespoons water and set aside.
In a large bowl mash the bananas thoroughly and add the almond butter, soaked flaxseed, vanilla and almond milk and mix well.
Sift the coconut flour into a separate bowl and add the ground almonds, flaked almonds, matcha, bicarbonate of soda, lemon juice and salt and stir well. Add this mixture to the banana mix and combine well.
Line an 18cm x 8cm loaf tin with parchment paper so it hangs over the sides and scoop the mixture into the tin, spreading evenly.
Bake for 1 hour. Remove from the oven. Lift up the parchment paper to remove the loaf and place it on a wire rack to cool. Slice and over with either a spread of almond butter, or check out my miso chocolate spread, or simply enjoy it on its own!
