A delicious, healthy banana bread with warm spices is all you can ask of a weekend loaf. The bread will keep in the refrigerator for about a week.
3 very ripe bananas, with black speckles
2 tablespoons flaxseed meal
+ 5 tablespoons water
120 ml oat or almond milk
260 g almond flour
90 g oatmeal
1.5 teaspoons Ceylon cinnamon
3/4 teaspoon cardamom
1/4 teaspoon ground ginger
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
(or 1/2 teaspoon vanilla powder)
1/4 teaspoon sea salt
1 teaspoon baking powder
2 tablespoons erythritol (or coconut sugar)
PREPARATION
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Preheat the oven to about 180 °C. Grease the bread pan.
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Mix the flaxseed meal and water and set aside for about 5 minutes.
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Mash up the bananas and mix with the rest of the ingredients in a large bowl. Pour into a greased bread pan.
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Bake for about 40 minutes, or until it is cooked inside (use the toothpick test; if it comes out clean, you’re done).
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Take out and allow to cool completely.
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Serve.
The bread will keep in the refrigerator for about a week.
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TIPS FOR PREPARATION
Use a bread pan about the size of 20 x 10 cm