Everyone loves a piece of freshly baked banana bread, especially one that’s sugar, gluten and wheat free.. It is a perfect accompaniment to tea or coffee, or just on its own for a snack.
¼ cup plus 2 tablespoons linseed (flaxseed) meal
2 cups almond meal
½ cup desiccated coconut
½ cup millet flakes
1 teaspoon ground cinnamon
1 teaspoon vanilla powder
1/8 teaspoon Himalayan salt
2 teaspoons baking soda
3 ripe bananas
¼ cup melted coconut oil
½ cup maple syrup
Preheat the oven to 315ºF. Line a loaf tin, measuring about 9½ x 5 inches, and about 2½ inches deep, with parchment paper.
Put the linseed meal in a bowl, mix in ¾ cup water and place in the fridge for 5–10 minutes, or until the mixture gels together and takes on an egg-white consistency.
In a large bowl, combine the almond meal, coconut, millet flakes, cinnamon, vanilla, salt and baking soda.
In a small bowl, mash two of the bananas using a fork. Mix in the coconut oil and maple syrup.
Add the banana mixture to the bowl of dry ingredients and mix until combined, then pour the batter into the loaf tin.
Slice the remaining banana and arrange over the loaf. Bake for 35–45 minutes, or until a skewer inserted into the middle of the loaf comes out clean.
Remove from the oven and leave to cool before slicing.
The loaf will keep for 2–3 days, stored in an airtight container in the fridge or at room temperature.