4 ripe bananas
350g hazelnut meal
125g crumbed walnuts
1 cup gluten-free SR flour
½ cup honey
½ cup coconut oil
½ tspn baking powder
¼ tspn baking soda
½ tspn vanilla essence
Mash the bananas. Add wet ingredients and nuts, then mix. Sift flour, baking powder and soda then add to mixture. Mix until combined.
Pour into a lined, greased loaf tin. Cook at 160˚ C for 50 minutes. Check that mixture is cooked by inserting a metal skewer in the loaf. If it comes out clean, remove from oven. If not, return to oven until cooked.
When cooled turn out onto a cooling rack.
I like this recipe because it is low GI and fills me.
Hazelnut meal can be replaced with almond meal and seeds such as sunflower or pepitas can replace the walnuts.
Cherries also work well as a substitute for bananas, although the texture is a little drier.
Honey can be substituted with maple syrup or rice syrup.