Gluten-free banana, walnut and cinnamon loaf

This is the perfect afternoon treat…. adapted from Delia Smiths banana and walnut loaf… I’ve been making a version of this for about 20 years and there’s nothing better than a slice of this loaf, slathered in butter with a cup of herbal tea - it goes especially well with my ‘Liver Love’ Tea available in the shop, packed full of herbs to assist the detoxification pathways of the liver, clear the lymph and support the gall bladder.

Prep time: 15 minutes Cooking time: 1hr 15 mins Servings: 10-15 slices

Ingredients

• 4 x large bananas

• 3 eggs

• 2 tbls of melted coconut oil

• 1 tbls of apple cider vinegar

• ¼ cup maple syrup

• ½ cup of tapioca flour

• ½ cup of almond flour

• ½ cup of coconut flour

• ½ cup walnut pieces

• 1 tsp baking soda

• 1 tsp baking powder

• 1 tsp cinnamon

• 3 tbls spoons of mixed seeds (sesame, pumpkin, sunflower)

• 1 tbls coconut sugar

Method

• Preheat the oven 140˚C with fan 160˚C without.

• Whizz together the bananas, eggs, coconut oil, ACV & maple syrup

•  Mix together the flours, walnuts, 2 tbls of the seeds baking soda and powder and cinnamon.

•  Add the dry mix to the wet and combine well.

•  Pour the batter in a loaf tin lined with baking paper, sprinkle with the seeds and coconut sugar & bake for an hour and 15 minutes (check the centre with a skewer to make sure it’s cooked through).