This recipe is perfect to take to friend's house or serve up for afternoon tea. Serve lightly toasted with ricotta and honey. Cut into slices before freezing.

We can't take credit for this recipe... this scrumptious recipe comes from Teresa Cutter's 'Purely Delicious Cookbook'.


* 300 g ripe banana
* 3 eggs
* 60 g honey or maple syrup
* 60 ml macadamia nut oil
* 1 teaspoon vanilla essence
* 1/2 teaspoon ground cinnamon 
* 1/2 teaspoon baking soda
* 1 tablespoon lemon juice
* 200 g almond meal
* 25 g ground flaxseed (linseed) 


Preheat your oven to 160C - fan forced. 
Combine smashed banana, honey, oil, cinnamon, vanilla, eggs, baking soda, and lemon (the lemon activates the baking soda). You can do this by hand in a large bowl or with a good blender.
Add the almond meal and flaxseed and mix well.
Lightly oil one loaf tin and then coat liberally with an extra almond meal or desiccated coconut - this will prevent the cake from sticking. The size I used was: 10 1/2 cm wide and 26 cm long.
Spoon batter into the tin and bake for 45 minutes to 1 hour (a skewer inserted into the centre should come out dry).
Cover the top with foil if over-browning.
Remove from the oven and allow to cool before turning out the loaf.
Keeps in the fridge covered for up to 1 week. 

If you have any questions feel free to contact us.