Gluten free banana cake
Hemsley and Hemsley
about 3 pieces ripe bananas
butter or coconut oil
roughly 2 cups and a bit
almond slivers to sprinkle
Preheat the oven to 170˚C and cover a baking tin with baking paper.
Mush the bananas and add the butter, vanilla, cinnamon, eggs, baking soda, lemon juice, cacao nibs and a pinch of salt. Whisk it all together well.
Mix the almond flour with the psyllium husks and the flax seed and add to the mix.
The batter will be very firm when you put it into the baking tin. Press down if you need to and sprinkle with almond shavings.
Place in the oven for about 50-60 minutes or until golden and cooked.
You can easily keep this bread in the freezer. I like to slice it up and keep it in little bags with two slices each. Serve with some lightly salted butter.
This recipe is from
In Simone's Kitchen