Ingredients:
- 3 x ripe bananas
- 1 1/2 cup gluten free self raising flour
- 1 egg
- 2 tablespoon rice malt syrup or honey
- 3 tablespoons olive oil, macadamia oil, or coconut oil
- 1 cup walnuts
- 1/2 cup sultanas
- 1 cup carrot, grated
- 3 teaspoons ground cinnamon
Method:
- Preheat oven to 180 degree’s celsius.
- Line a loaf tin with baking paper and set aside.
- Place bananas into a bowl and mash until a smooth consistency.
- Add egg, rice malt syrup, olive oil and stir.
- Add flour and mix well until well combined.
- Add carrot, sultanas, walnuts and cinnamon and fold through the batter until mixed through.
- Pour into the lined loaf tin and top with extra walnuts if you desire. Alternatively, you can top with any nuts or seeds.
- Bake in the oven for 45 – 50 minutes, or until skewer comes with slight moisture. Be mindful not to over cook, as the bread will be dry. When skewer is inserted and comes out with slight moisture, take the load out of the oven and set aside for 5 minutes to cool.
- After 5 minutes remove the loaf from the tin to continue to cool, otherwise it will continue to cook and dry out in the tin.
Tip: Serve on its own or a tablespoon of Greek yoghurt!
