Today I had an abundance of very ripe bananas, so what do you do? You bake! My kids are a little fussy with banana bread, especially my 12yr old son, so I wasn't really expecting him to like it. Well I was wrong! Now I have no problem in admitting when I'm wrong and oh how wrong I was! So apparently 'this is the best banana bread I've ever eaten' was his response, as it also was for the rest of the family! Now my lovely son is not keen on going 'paleo' and whenever I bake something his first response is, 'is it paleo?' This time though he need not have worried. So enough about my boy and on to the recipe!
I really hope you enjoy :)
3 small very ripe banana's ( extra banana for the decoration if desired)
60 grams of maple syrup
1 tablespoon of lemon juice
1 teaspoon of vanilla
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1 teaspoon of cinnamon
1/4 cup of ground flaxseed
3/4 cup of cassava flour * see note buy from here
Heat oven to 180 degrees
Line a bread tin with baking paper
In a large bowl smash banana's with a fork, add eggs, maple syrup, lemon juice and vanilla.
Then add baking soda, baking powder, cinnamon, flaxseed and cassava flour. Mix all together till well incorporated. Pour mix into bread tin/loaf tin, smooth down. Slice the other banana in half and lay on the top of the mix, eat the other half :)
Place in oven and bake for 40 minutes or until skewer comes out clean.
Remove from oven and let cool before slicing. Top with butter or a blob of coconut yogurt.
* Note: I just scooped the flour out of the container with my measuring cup, I didn't sift or stir and loosely levelled the cup.