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December 4, 2013

Flourless Banana Bread

SERVES: 8

• 3 bananas
• 3 eggs, separated
• 2 tbsp honey or agave
• 2 tsp cinnamon
• 1 tsp allspice
• 1 cup sifted almond meal
• ¼ cup walnuts, crushed
• 1 tsp chia seeds

Preheat oven to 160°C.
Halve a banana lengthways and set one aside. With the remaining 2 ½ bananas, thinly slice and then with the back of a fork, mash the banana. You don’t want it to be completely smooth, but definitely well mashed.
Whisk the yolks with the honey ‘til nice and smooth. Add the mashed banana, cinnamon, chia seeds and allspice and combine.
Using an electric mixer, whisk the egg whites until they reach soft peaks, then add 1/3 of the yolk mix and using a plastic spatula, carefully fold the mixtures together ensuring not to release too much air. Once combined, add another third and repeat folding action, before adding the final third.
Add the almond meal and carefully fold through.
Line a bread baking dish with baking paper (I scrunch it up so it fits into the corners) and pour the mix in.
Evenly distribute the walnuts about the mix and using a butter knife, push them deep into the tray.
Carefully put the ½ banana slice cut side up across the top of the mix and sprinkle over extra chia seeds if you have them.
Put in the oven to cook for 18-22 minutes, or until it is golden brown and a skewer comes out clean.





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