100ml Coconut oil/ vegetable oil
2 medium organic eggs
2 ripe bananas
1 tsp baking powder
1 tsp bicarbonate soda
70 grams of hazelnuts whole/ chopped
half a teaspoon of Himalayan salt
50 grams of chia seed
200 grams gluten free flour
50 grams cacao powder
2 tablespoon of cinnamon
1 teaspoon vanilla essence
4 tbs of agave syrup
250 ml unsweetened almond milk
Preheat the oven to 180C
Grease a 10 by 20cm loaf tin with coconut oil
Place the coconut oil, vanilla essence and agave in processor/ bowl and mix well.
Next beat in the two eggs, followed by the mashed bananas and almond milk.
Combine the remaining ingredients in a separate bowl. Then combine them into the liquid mixture until it all comes together. Once well mixed finally stir through the hazelnuts and the remaining half banana which should be chopped into slices or chunks.
Transfer the mixture to the loaf tin and bake for approx. 45-50 minutes or until a skewer comes out clean from the centre of the loaf. Once removed from the oevn let it cool for ten minutes before turning out onto a wire rack to cool off completely.
Once sliced I recommend serving with a good nut butter or a sugar free jam.
It makes a lovely afternoon tea treat or a sunday brunch or breakfast in bed.