banana bread #4

makes 1 bread or 15 muffins

300g ripe bananas (roughly 3 bananas)
30g butter, at room temperature
2 tablespoon maple syrup (adjust to suit your taste buds)
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 large eggs
½ teaspoon bicarbonate of soda
1 tablespoon lemon juice
220g ground almonds
30g ground flaxseed (also known as linseed)
1 tablespoon whole flax, for sprinkling
sea salt

Preheat the oven to fan 170°C/Gas mark 5. Line a 23 x 13cm (900g) loaf tin with enough baking parchment to double as a wrap for storing the banana bread (if it lasts).

Mash the bananas and butter in a mixing bowl to a pulp with a fork. Add the maple syrup, cinnamon, vanilla, eggs, bicarbonate of soda, lemon juice and a small pinch of salt. Mix well with a whisk.

Add the ground almonds and ground flaxseed and mix well. Or, even speedier, you can throw all the ingredients into a blender or food processor and blitz together.

Pour the mixture into the prepared tin, sprinkle with the whole flax and bake for 1-1 ¼ hours. It's ready when a skewer inserted into the centre comes out dry. If your bread starts to look quite brown after the first 30 minutes, then cover the top with baking parchment until it has finished baking.

Remove from the oven and leave to cool a little. Serve warm or at room temperature with some lightly salted butter and a cup of tea. Store the bread, covered, in the fridge (remember there is no sugar or preservatives) for up to a week or slice and freeze (that way you can enjoy a slice at a time reheated under the grill).

You can also bake this bread into handy snack-size muffins. Line a cupcake tray with paper cases to make 15 small muffins from the mixture and bake for 20 minutes in the oven.





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