Method<\/strong><\/p>\n

Preheat oven to 170 degrees C and line a standard sized loaf pan with toxin-free baking paper. I love the “if you care” brand.<\/p>\n

Throw bananas, then eggs, then nuts\/seeds (or nut flour\/butter), bicarb, spices and salt into a high-speed food processor (I love my Vitamix) and blend on high until thick, smooth and creamy.<\/p>\n

Pour into loaf pan and bake for 1 hour (insert skewer into centre of loaf upon removing from oven to make sure it’s done … skewer will come out clean if loaf is done … if not leave in for another 5-10 minutes and check again … all ovens can be a bit different after all)<\/p>\n

Allow to cool before slicing and enjoying. Banana bread is super-moist, so it’s best to store in an air-tight\u00a0container in the fridge\u00a0and consume within\u00a03-5 days to prevent mould accumulation. You can cool completely, slice and freeze individual slices for up to 3 months.<\/p>\n","protected":false},"excerpt":{"rendered":"

Overripe bananas? Banana bread to the rescue. This loaf is a wholesome, protein-rich beauty that is amazing warm and slathered in macadamia butter. Drooling.<\/p>\n","protected":false},"author":1,"featured_media":2116,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[70,79,80,81,35,83],"tags":[19,22,21,25,20,23,24],"class_list":["post-2107","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breads-and-muffins","category-dairy-free-recipes","category-gluten-free-recipes","category-grain-free-recipes","category-real-food","category-refined-sugar-free-recipes","tag-bananas","tag-dairy-free","tag-gluten-free","tag-grain-free","tag-nuts-and-seeds","tag-refined-sugar-free","tag-whole-foods"],"yoast_head":"\n