A tried and tested and favourite. I cannot tell you how many times I’ve been asked for the recipe for this. Gluten free, dairy free, SCD legal (when made with ripe bananas), high in protein, nutrient dense with no added sugar/sweetener.
Have this for breakfast and it will keep you going until lunch
We have this for breakfast with fruit because it is quick, convenient and keeps you going until lunch time. Also works well as an “on the go” snack. Nuts have been shown to have a protective effect on coronary artery disease and your beneficial gut bacteria seems to like them too. Almonds are high in magnesium which can help relieve migraine headaches and reduce blood pressure.
I cannot tell you how many times I’ve been asked for the recipe for this
I recommend batch cooking, freezing and defrosting as you need it. Keeps in the fridge for a couple of days. It is a pity about the picture – it honestly tastes much better than it looks!
Prep Time/Cook Time
About 15 mins prep and 20 mins to cook.
Ingredients
- 2 large very ripe bananas
- 4 eggs
- 6oz/175g ground almonds
- 20z/60ml melted coconut oil
- 1/2 teaspoon of bicarbonate of soda
- Juice of a lemon
- Pinch of salt
- Chopped nuts for topping (optional)
Equipment
- Blender
- Baking tin (I use a 9×13 inch baking pan but you could use any size/shape pan)
- Baking parchment (NOT grease proof paper which will stick)
Method
- Pre-heat oven to 160 degrees if a fan oven (if no fan 180 degrees)
- Line baking pan with parchment
- Put all the ingredients in a food process except the almonds and bicarbonate of soda and blend for 60-90 seconds
- Add the bicarbonate of soda and blend for 1 or 2 seconds (blend for any longer and the cake will turn out very flat)
- Add ground almonds and blend for just long enough to mix
- Pour the blended mixture in to the pan
- Top with nuts for decoration (this is optional)
- Cook for 20-30 mins until a knife comes out clean
- Leave to cool before trying to remove the baking parchment and then cut in to pieces
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