古香蕉面包

Directions

1. Preheat oven to 180 degrees/ 350 F and line a loaf baking tin with baking paper.

2. Melt your butter or coconut oil and leave to cool to room temperature. Take your eggs that also need to be room temperature so if you keep your eggs in the fridge, take them out earlier and let them come up to room temperature also.

3. Whisk the eggs together and set aside. Take 2 of the bananas and mash well in a large bowl then add the whisked eggs and stir in well. Once well combined stir in the coconut flour, almond flour, coconut sugar, bicarbonate of soda, baking powder, cinnamon and vanilla extract. Stir in well together, it should form a thick batter.

4. Sprinkle in a pinch of sea salt and stir through ¾ of the chopped walnuts. Then add the cooled melted butter or coconut oil and mix in well.

5. Transfer the combined batter to your baking tin and then add the remaining banana sliced on the top for decoration, sprinkle the remaining chopped walnuts on top also.

6. Place in the center of the oven for 45 minutes. Once baked transfer to a cooling rack and let the banana bread cool completely before eating and it will continue to cook slightly once out of the oven.