Banana and Fiber Bread


2 free range eggs
2 ripe bananas
1 ¼ cup gluten free flour
¾ cup almond flour
1 tsp xantana gum
2 tbsp Fiber
½ cup melted coconut oil
1 tbsp peanut butter
¼ cup honey
½ tsp ginger and cinnamon
1 banana to decorate
Vegetable milk (optional)


Preheat the oven at 170C and line up a bread loaf pan.
Place all wet ingredients (eggs, coconut oil, bananas, honey and peanut butter) in the food processor bowl and blend in low speed until you have purée.
Slowly add the dry ingredients (flours, species, xantana gum and fiber) a little at a time. When the dry ingredients are mixed increase the speed.
If the dough is to thick add vegetable milk (I didn’t use).
Pour the batter into the loaf pan and bake for 30-35 minutes until done.

Suggestion: Add nuts, dry fruit or seeds to the dough if you like

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