Dry Ingredients

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3/4 cup gluten free self raising flour

1/4 cup gluten free plain flour

1/4 cup almond meal

1/2 cup coconut sugar

1 tsp. cinnamon

1/2 cup macadamias

1 tsp. baking powder

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Wet Ingredients

 

1/4 cup ghee

2 eggs

2 overripe bananas, mashed

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Directions

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1. Preheat the oven to 180°C or 356°F.

2. Grease a loaf tin with spray coconut oil or baking paper.

2. Place dry ingredients into a mixing bowl and mix until well combined.

3. Place wet ingredients into a mixing bowl and mix until well combined.

4. Mix dry and wet ingredients together and place mixture into prepared loaf tin.

5. Place in the oven for 50 - 60 minutes until cooked through. To check this, simply place a butter knife in the middle of the loaf. If it comes out clean it is ready. If not, pop the cake back in the oven for a few more minutes.

6. Serve on its on or with some almond butter as a spread with chopped nuts and fruit. Enjoy!

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Tip - For any loaves I bake, I always use a silicone loaf tin. It makes it much easier to manoeuvre the slice when it is baked and ready for cooling.