Makes 1 bread loaf about 22 cm long
1/2 cup almond meal
1/4 cup rice flour
1/4 cup buckwheat flour
1/4 cup coconut flour
1/2 tsp bi-carb
1 tbsp cinnamon
1/4 tsp nutmeg
1 cup or 150g chopped dates
1/2 cup walnuts, chopped, keep a few for on top
Wonderful option: 1 tbsp maca powder
3/4 cup rice or soy milk
1/4 cup flaxmeal
1 tsp lemon juice, or apple cider vinegar
1/4 cup extra virgin coconut oil
1 tsp vanilla extract
3 very ripe bananas, about 300g
Preheat oven to 180 C.
Mix the flaxmeal with the milk and vinegar and set aside for about 20 minutes.
Sieve and mix the dry ingredients in a bowl and set aside.
Mix the wet ingredients in a bowl and set aside.
Peel and squash the ripe bananas with your bare clean hands into nice mush and add to the wet mix, then add the dry mix, walnuts and dates.
Pour into baking tray, give the tin a bang on the bench to release any air bubbles. Add a few walnuts on top, press them into the dough a little.
Bake for about 45-50 minutes, or until a knife inserted in the middle comes out cleanish, but a slight streak of gooey banana is ok as this recipe is loaded with bananas.
Enjoy hot, cold, luke warm, all divine, toasted, topped with nut butter, alone, with other yummy people, or vanilla cashew cream.
To make this recipe paleo compatible exchange the rice and buckwheat flour for almond meal and coconut flour, or whatever other paleo flour you have. To make your own flaxmeal just grind flaxseeds in a coffee grinder, or blender until resembling flour. If you have stevia drops you could add just a few in this recipe too, just a few!