Ingredients

• 300 g ripe bananas
• 30ml olive oil
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 3 large eggs
• ½ tsp bicarbonate of soda
• 1 tbsp lemon juice
• 220 g ground almonds
• 30 g ground flaxseed
• 1 tablespoon whole flax, for sprinkling
• sea salt
• 3tbsp chocolate chips (optional)

Directions

• Preheat the oven to fan 170°C. Line a 23 x 13 cm (900 g) loaf tin with enough baking parchment to double as a wrap for storing the banana bread (if it lasts).
• Throw all the ingredients into a blender or food processor and blitz together.
• Pour the mixture into the prepared tin, sprinkle with the whole flax and bake for 60-75 mins (55min for muffins). It's ready when a skewer inserted into the centre comes out dry; around 105°C internal temperature (100 for muffins). If your bread starts to look quite brown after the first 30 minutes, then cover the top with baking parchment until it has finished baking.
• Remove from the oven and leave to cool a little. Serve warm or at room temperature with some lightly salted butter and a cup of tea. Store the bread, covered, in the fridge (remember there is no sugar or preservatives) for up to a week or slice and freeze (that way you can enjoy a slice at a time reheated under the grill).

Nutrition

Photos