Pain aux bananes sans céréales

Ingrédients

• 3 ripe, medium bananas
• 1 1/2 cup of raw cashew nuts
• 2 tablespoons butter or coconut oil, melted
• 1 cup almond meal/ almond flour (or 3/4 cup raw almonds)
• 2 eggs, whisked
• 1 tablespoon honey
• 2 teaspoons gluten-free baking powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• pinch of salt
• 1 cup of sliced bananas, for topping
• Honey or maple syrup, for topping

Préparation

1. 1

   Pre-heat oven to 375 deg Fahrenheit (190 deg Cel)

2. 2

   Grease a medium-sized loaf pan with some coconut oil, and line with baking paper

3. 3

   Grind cashew nuts in a food processor or blender until you get a fine cashew meal

4. 4

   Add melted butter of coconut oil to the cashew meal while processor is still on until you get a cashew butter

5. 5

   Peel bananas break them up into smaller pieces, and add to the food processor with the cashew meal, and process until you get a liquid paste

6. 6

   Add almond meal/flour, baking powder, honey, vanilla extract, ground cinnamon and salt and process a bit more until you attain a homogeneous batter

7. 7

   Pour batter into prepared loaf pan, and bake in oven for 40 to 45 minutes or until a toothpick inserted in the middle comes out clean

8. 8

   Let bread cool for about 10 minutes before removing from pan and slicing into pieces.

9. 9

   Serve banana bread with sliced bananas and a drizzle of honey or maple syrup.