This recipe with thanks to Teresa Cutter - The Healthy Chef
300 g ripe banana
3 organic eggs
60 g honey or organic maple syrup
60 ml macadamia nut oil
1 teaspoon vanilla essence
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1 tablespoon lemon juice
200 g almond meal
25 g ground flaxseed (linseed)
Preheat your oven to 160°C - fan forced.
Combine smashed banana, honey, oil, cinnamon, vanilla, eggs, baking soda, and lemon (the lemon activates the baking soda). You can do this by hand in a large bowl or with a good blender such as a Vitamix.
Add the almond meal and flaxseed and mix well.
Lightly oil one loaf tin and then coat liberally with an extra almond meal or desiccated coconut - this will prevent the cake from sticking. Approx size 10 1/2 cm wide and 26 cm long.
Spoon batter into the tin and bake for 45 minutes to 1 hour (a skewer inserted into the centre should come out dry).
Cover the top with foil if over-browning.
Remove from the oven and allow to cool before turning out the loaf.
Keeps in the fridge covered for up to 1 week.