Recipe adapted from Golden Door Australia. Serves 8.
Ingredients
- 4 very ripe large bananas
- 1/4 cup coconut water
- 1/3 cup maple syrup
- 3 eggs
- 3 cups almond meal
- Finely grated zest of 2 limes
- 1 tsp baking powder
- A pinch of salt
Instructions
- Preheat the oven fan forced at 160°C
- Process bananas with coconut water in your high speed blender
- Meanwhile beat the eggs with maple syrup to get a white batter
- Gradually add sieved almond meal, pureed bananas, salt and baking powder, finish with the lime zest.
- Line a loaf baking tin with baking paper and pour the batter to bake for 25 min. Test if it is done using a knife, if still wet, cover with foil and keep in the oven for up to 10/15 min more.
- Let it cool down in the tin completely before transferring out and slicing.
- Nb: you can keep it in an airtight container for 3/4 days or slice it and freeze it to enjoy it whenever you feel like it (just unfreeze it in your oven for a few min)
- Nb2: if you prefer it sweeter, add more maple syrup next time (original recipe calls for 1/2 cup) or drizzle a lime and maple syrup to get a more sweet and tangy twist next time