This is a great way to use up those over-ripe bananas in your fruit bowl, plus it's super easy to make.
This recipe doesn't contain any sweetener in addition to the natural sugars found in bananas, and along with the ground almonds, hemp seeds and eggs, there's plenty of fat, fibre and protein to bring balance and prevent blood sugar swings. Great for kids, snacking, sharing and even breakfast - enjoy!
Ingredients - makes one loaf
200g ground almonds
30g cracked hemp seeds
3 large eggs
30g butter, softened
3 ripe bananas
1 tsp ground cinnamon
1/2 tsp bicarb of soda
1 tsp lemon juice or cider vinegar
Preheat the oven to 170 degrees C. Grease and line a loaf tin, about 900g.
Put the bananas and butter into a food processor and whizz to combine. Add the eggs and whizz again to mix. Add the cinnamon, ground almonds, hemp seeds, bicarb of soda and lemon juice/vinegar and mix well.
Pour the batter into the prepared loaf tin, making sure to scrape all the mixture in. Place in the oven and bake for about an hour, or until a toothpick inserted into the middle of the cake comes out clean. Keep an eye on the cake during cooking, if it looks like it’s turning too brown, cover with some parchment paper until it has finished cooking. When it's cooked, leave it to cool in the tin, before slicing and enjoying.