Gluten-Free Banana Bread
300g smashed ripe banana
1 tsp vanilla extract or paste
60 g (1/4 cup) olive oil
1⁄2 tsp ground cinnamon
1⁄2 tsp baking soda + 1 tbsp lemon juice
200 g (2 cups) almond meal
1⁄4 cup goji berries or craisins
1⁄2 cup dark chocolate chips
1⁄4 cup shredded coconut
Preheat oven to 160° C.
Combine smashed banana, honey, oil, cinnamon, vanilla, eggs, bicarb and lemon. (the lemon activates the bicarb). You can do this by hand in a large bowl / food processor or blender
Add the almond meal and mix well.
Finally, add the goji berries (or craisins if using), dark chocolate and coconut, mixing well with a wooden spoon.
Lightly oil one loaf tin and then coat liberally with extra almond meal or desiccated coconut – this will prevent the cake from sticking.
Pour batter into the tin, covering with extra chocolate chips if you like and bake for 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.