Banana and Ginger Bread

INGREDIENTS:

• 2 1/2 ripe medium-large bananas, 2 mashed, 1/2 sliced

• 2 eggs, whisked

• 65 ml maple syrup

• 65 ml of coconut oil (melted) or EVOO

• 2 tsp vanilla extract

• 2 1/2 cups almond flour (use plain or GF flour to make for lunch boxes if NF)

• 1 tbsp ground ginger

• 2 tsp GF baking powder

• 1 tsp cinnamon

METHOD:

1. Preheat your oven to 170 degrees C and line or grease a loaf tin.

2. In a blender add all the wet ingredients and blitz until smooth.

3. In a mixing bowl add all the dry ingredients and mix well.

4. Pour in the wet ingredients and whisk together.

5. Pour mixture into the prepared tin. Add sliced banana on top.

6. Bake in the oven for 45-50 minutes or until a skewer comes out clean. If starting to over brown, cover with foil.

7. Leave to cool in tin before removing.

8. Store in an airtight container in the cupboard for 3 days or 5 in the fridge.