Serves 6
3 very ripe bananas
1 ripe avocado
30g butter, softened
4 tbsp maple syrup
2 tsp cinnamon
3 eggs
½ tsp gluten-free bicarbonate of soda
1pinch of salt
200g ground almonds
30g milled flax seeds
For the icing:
100g Greek yoghurt
1 orange juice
1 orange zest
1 tsp maple syrup
3 very ripe bananas
1 ripe avocado
30g butter, softened
4 tbsp maple syrup
2 tsp cinnamon
3 eggs
½ tsp gluten-free bicarbonate of soda
1pinch of salt
200g ground almonds
30g milled flax seeds
For the icing:
100g Greek yoghurt
1 orange juice
1 orange zest
1 tsp maple syrup
- Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease and line a 900g loaf tin with non-stick parchment paper.
- In a large bowl, mash together the bananas, avocado and butter. Add the maple syrup, cinnamon, eggs, bicarbonate of soda and a pinch of salt. Mix well, then fold in the ground almonds and milled flax seeds.
- Spoon the mixture into the prepared loaf tin and bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean. Allow to cool.
- In a bowl, stir together the Greek yoghurt, orange juice and maple syrup until smooth.
- Spread the icing over the top of the loaf and decorate with the orange zest.
Per serving: 483kcals, 33g fat (7.5g saturated), 39.5g carbs (20.5g sugars), 13.5g protein, 10.5g fibre, 0.196g sodium