Banana and Almond Loaf (DF, GF, RSF)

The ingredients for this recipe were gifted by Aldi (thank you Aldi)! Even though I have to pack my own bags, I still love you guys).

I love this recipe for a few reasons.

  • It’s easy to prepare and I can watch Netflix as I go (win)

  • It’s not overly sweet, so I can enjoy it in the morning with a cuppa

  • The almond meal gives it a different texture/flavour, which I enjoy

  • It can be jazzed up with some coconut yoghurt or dare I say it, coconut ice cream, yum!

I’d love to hear how you find it and what adaptations you make.

But for now, the recipe ….

👇🏻👇🏻👇🏻👇🏻👇🏻

Banana and Almond Loaf

Preparation: 10 minutes Cooking Time: 35-40 minutes

Serves: 8 large portions

Ingredients:

  • 2 cups almond meal

  • 1 cup milk of choice (I used almond)

  • 3 tbsp honey 

  • 1 tsp cinnamon

  • 1 tsp baking soda

  • 1/4 tsp nutmeg 

  • 1/4 cup coconut flakes or desiccated coconut 

  • 3 bananas (soft/brown)

  • 2 eggs or eggs replacer (2 tsp with 4 tbsp water) 

  • 1 cup berries 

  • 1/4 cup coconut oil (melted)

  • 1/4 cup self-raising flour 


Method

  1. Preheat the oven to 180 degrees Celsius. 

  2. Mix the dry ingredients together in a bowl. 

  3. Add the wet ingredients (except the coconut oil and berries) and mix well. 

  4. Add the coconut oil and blueberries and mix.

  5. Pour into a lined loaf or cake tin (shallower tins seem to cook it through better). 

  6. Cook for ~35 minutes, or until the top is starting to brown. 

  7. You can check if it’s done by lightly pressing the top of the loaf/mixture.  It should not be too soft and should ‘spring back’.  

  8. Serve with coconut yoghurt or something else just as delicious!

Claudia Cramerglutenfree, almondmeal, refinedsugarfree