(DF, GF)

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)



  1. Preheat your oven to 160°C - fan forced.

  2. 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.

  3. Add the almond meal and flaxseed and mix well.

  4. 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.

  5. Spoon batter into the tin and bake for 45  minutes to 1 hour (a skewer inserted into the centre should come out dry).

  6. Cover the top with foil if over-browning.

  7. Remove from the oven and allow to cool before turning out the loaf.

  8. Keeps in the fridge covered for up to 1 week.

Enjoy x

© 2019 Rachel Weaver | All Rights Reserved | Website by Sticky Studio

  • Facebook - Grey Circle
  • LinkedIn - Grey Circle
  • Instagram - Grey Circle