Ingredients

• 2 ripe bananas (medium-large)

• 1/3 cup maple syrup

• 2 tablespoons of melted coconut oil

• 2 eggs (medium-large)

• 1 teaspoon vanilla extract

• 1/2 teaspoon almond extract

• 2 cups almond flour (ground almonds)

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• Almond flakes

Method

1. Preheat oven to 350°F (175°C) or 325°F (160°C) for a fan-assisted oven. Line a small loaf tin (8x4") with parchment or grease it well with butter.

2. In a mixing bowl, mash the bananas with a fork until mostly smooth.

3. Add in the maple syrup, oil, eggs, vanilla extract, and almond extract. Whisk well.

4. Sift in the almond flour, baking soda, baking powder and salt. Mix until just combined — the batter will be thicker than traditional banana bread.

5. Fold in almond flakes (one to two handfuls).

6. Pour batter into prepared tin, smoothing the top. Optionally sprinkle some almond flakes on top.

7. Bake for 40-50 minutes, or until the top is golden and a toothpick inserted in the centre comes out mostly clean (no wet batter, only a few crumbs). If browning too fast, tent with tin foil.

8. Let cool in the loaf tin for 15 minutes, then transfer to a rack to cool completely before slicing.

Time

Tips

• Preheat your oven for 10–15 minutes and bake on the middle rack to ensure even heat distribution and proper rise.

• Cool completely for best texture: let the loaf rest in the tin for 15 minutes, then transfer to a cooling rack for 30–60 minutes before slicing.

• Freeze in slices for easy grab-and-go portions.

Photos