Ingredients

4 bananas (one for garnishing)
1 cup almond meal
1 cup brown rice flour
¼ cup tapioca flour
1 cup chopped pecans
1 tsp cinnamon
1 ½ tsp baking soda
⅓ cup maple syrup
¼ cup macadamia oil
1 tsp vanilla powder
Pinch of Himalayan sea salt

optional
2 tbsp of collagen powder

METHOD

Roughly chop the pecans, then place all dry ingredients in a blender. Mash 3 of the bananas in a bowl, whisk the eggs then add to the mashed banana along with the maple syrup and macadamia oil, then mix until combined. Add the wet mixture to the dry and blend briefly until all ingredients are combined into a smooth batter. Line a loaf tin, either with some extra oil or baking powder. Pour mixture into the loaf tin, slice the extra banana and place on top of the mixture. Bake in the oven for 30-40 minutes until the top is golden brown, to test if it’s cooked all the way through push a skewer into the loaf, if it comes out clean it's cooked.

Serve with nut butter and strawberries, or perfect as is. Enjoy!

Tip: If you are sharing with little people, blend the pecans instead of chopping until they are in small pieces.