15g Flaxseed (soaked in double the amount of water to make flax egg, or use another egg)
2 Ripe Bananas (306g) (plus an optional extra one for decorating) (300g)
3/4 cup Maple Syrup (160g) (or Sweetener of choice– Natvia Icing Mix for lower sugar)
½ cup CoconutOil, melted (90g)
1 tsp Vanilla Essence
1 cup CoconutFlour, sifted (115g)
1 cup AlmondMeal (120g)
1 ½ tsp Cinnamon
1/2 tsp Nutmeg
1 tsp BakingPowder
½ tsp Baking Soda
Optional: Just under 1 cup Walnuts or Pecans, roughly chopped (80g), or 1/3 cup Dark Chocolate (110g)
Preheat oven to 160°C.
Soak flaxseed with 2 tbsp of water. Set aside for 5 minutes to soak.
In a food processor, combine all wet ingredients.
Combine all dryingredients in a bowl except the nuts, and fold in the wet mixture. Stir through nuts.
Pour batter into a greased 1.5L baking pan. Halve decorative banana horizontally and press into the top of the batter. Bake for 50-55 minutes or until a skewer inserted into the centre comes out clean. Cool for 30 minutes in the pan.