Trust a family visit to remind you of all the things truly Australian that tend to take the backseat whilst we immerse ourselves in the “cooler” trends of the rest of the world. Being stuck on a (massive) island can sometimes leave us feeling a little forsaken, but also lets us treasure it when we’re away. When my brother popped in for a surprise visit, getting his hands on a slice of banana bread was very high up on the to-do list.

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It also managed to become breakfast for him on the last day – any chance to tuck into some of that toasty goodness that is just not available back in Stockholm, and never the same when you try to make it yourself.

In a slight health nut fashion I personally don’t love bread in any shape, flavour or form, though I can definitely appreciate something sweet once in a while. And funny, isn’t it, that the day after my little brother was on a plane for the long journey back home, our gorgeous neighbour pops over with a bag of bananas from her garden because “she had too many”.

If you ever find yourself with this white girl problem (too many bananas), here is a guilt free, gluten free, dairy free and no added sugar recipe of an awesome slice of an Aussie classic. We also tested it on the kids – and it was awarded the seal of approval.

Enjoy!

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You need:

3 ripe bananas mashed
1 ½ cups almond meal
¾ cup coconut oil / ghee
1⁄4 cup smashed, roasted almonds
1⁄4 cup raw honey
2 eggs
1 tsp. 100% vanilla extract
1 tsp. baking powder
Dusting of coconut sugar
2 tbsp ABC butter
Dash of cinnamon

How to:

1. Preheat oven to 180°C (350°F) and line an approx. 20cm x 10 cm
(8 x 4 inch) loaf tin with baking paper.

2. In a mix master (or by hand) cream the coconut oil / ghee,
honey, eggs and vanilla.

3. In a large bowl mix the almond meal and
baking powder.

4. Add the coconut oil mixture to the mashed bananas
and stir until combined.

5. Slowly mix in the almond meal mixture to your wet mix,
stirring out any lumps.

6. Add your ABC butter and a dash of cinnamon to taste (approx 1 tsp)

7. Transfer mixture into prepared tin, sprinkle with crushed almonds
and sprinkle over a dating of coconut sugar (approx 2 tsp)
Place in to the oven for 50 minutes.

8. Test by using a fork to poke – the fork should come
out clean when done.

9. Allow to cool, slice and serve. This is great heated in
a sandwich press or toasted.