Aroma Spiced Banana Bread
Kimberly
Sweet Treat
Who doesn't love a slab of Banana Bread?
Perfect warm out of the oven of course, but freezes well if you need to pace yourself.
I keep mine in the fridge because they are filled with real ingredients, they can go mouldy within a few days depending on how warm your house is.
A small sized muffin tin is the go-to to keep the portion size a couple of mouthfuls so it stays at "treat" level.
Ingredients
1 cup of coconut oil, butter or ghee
- ¾ cup of almond meal
- ¾ cup of coconut flour
1 tablespoon of Aroma Spice
- 2 teaspoons of baking soda
- Pinch of salt
- 5 ripe bananas, the riper the better
- 6 eggs
- 4 tablespoons of honey
Directions
Heat the oven to 160C and line a loaf tin or use a muffin tray
- Using a food processor or Thermie, combine the coconut oil with the almond meal, coconut flour, spice and salt.
- Add the eggs and bananas. If you’re not using a food processor then mash and whisk these in a separate bowl before adding them to the flour mixture.
- Spoon into the loaf tin or muffin tray and spread the batter out evenly
- Bake in the oven for 15 minutes before covering with foil if using a loaf tin.
- Bake for a further 45 minutes or until it’s cooked through
- Muffins are simply 18 minutes and they’re done!
- Allow the bread to cool before removing from its tin and finish cooling on a wire rack
- Melt a little more honey on top for a luscious finish!
- Store in the fridge and serve with a lashing of butter!