Name: Grain-free banana bread
Cook time: 15 min
Total time: 15 min
Yield: 00:45 serving
Cuisine: Bake
Ingredients: 2 cup almond flour; salt just a pinch; 2 tsp cinnamon ground; 1 tsp Robertson's baking powder; 3 eggs at room temperature; 1 tsp vanilla extract; 150 ml LANCEWOOD® Buttermilk; 1/2 cup coconut oil; 3 bananas mashed

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Ingredients (9)

2 cup	almond flour
	salt — just a pinch
2 tsp	cinnamon — ground
1 tsp	Robertson's baking powder
3	eggs — at room temperature
1 tsp	vanilla — extract
150 ml	LANCEWOOD® Buttermilk
1/2 cup	coconut oil
3	bananas — mashed

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Method:

Grease a standard loaf tin and preheat oven to 180 degrees C.

Combine almond flour, salt, cinnamon and baking powder in large mixing bowl.

Mix together the eggs, vanilla, mashed banana, buttermilk and oil (if you are heating up the oil to soften – make sure it is not too hot otherwise it could turn the eggs to scramble).

Slowly add the egg mixture to the dry ingredients stirring or whisking to create a well-mixed batter.

Fold in the chopped walnuts and pour the batter into the loaf tin.

Bake in the oven for 35 minutes and then for another 10 minutes with a piece of tinfoil covering the loaf tin to prevent the top from burning. Turn off the oven and leave the tin in the oven for another 30 minutes. Remove and allow to cool before turning out of the tin.

Recipe reprinted with permission of Tessa Purdon.

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