Intro
We used our vanilla bean honey (to add sweetness) and our cinnamon honey (to add spice) – this also cut down the amount of ingredients needed. We’ve been trialling this recipe for a while now and it ways ends up a bit denser than your usual banana bread. Although at first we thought it was due to the amount of banana used, I think it’s really down to the almond meal and LSA used to make up most of the bread – this keeps the bread gluten free but you could use a wheat flour and an alternative if you prefer!
Ingredients
Wet:
2 large mashed bananas
1/4 cup of our vanilla honey
1/4 cup of our cinnamon honey
1/3 cup of coconut oil (melted)
1/4 cup of coconut milk (or any other alternative milk, or dairy milk)
Dry:
1 cup almond meal
3/4 cup of LSA (I’ve always tried it using desiccated coconut, very nice too!)
1 teaspoon baking soda
What to do:
Preheat the oven to 170c.
Mix the two honeys and coconut oil in a large bowl with a fork (or whisk). Then add the eggs, continuing to beat the ingredients together.
Once combined, add the mashed bananas. Then add your milk of choice.
After all the wet ingredients are well-combined, simply add the almond meal, LSA (or coconut) and baking soda. Mix well, then pour into a greased loaf tin.
Bake for 40-50 minutes, depending on your oven.
You can check if it’s ready by poking it with a knife, if it comes out clean the loaf is ready to come out of the oven.
I left mine to rest until it had cooled down a bit, but it’s really nice warm too.
I served mine with peanut butter and a sprinkle of pollen.
