Banana, espresso + rye loaf.

Ingredients

2 free range eggs

70g coconut sugar or brown sugar

4 small bananas, 3 for cake and 1 for topping

120ml light olive oil

1 Tbsp coffee

4 Tbsp cacao (optional)

100g almond meal

120g rye flour (or buckwheat flour/ plain flour)

1 tsp baking powder

1/2 tsp cinnamon

pinch sea salt

1 Tbsp raw sugar

Method

Preheat oven to 180 deg celsius and line a greased loaf tin with baking paper.

In a food processor blitz together eggs, coconut sugar, 3 chopped bananas, oil and coffee until well mixed.

Add almond meal, rye flour, baking powder, cinnamon, salt and cacao (optional) blitz until just combined, do not over mix.

Pour batter into pre prepared loaf tin, slice remaining banana in half length ways, place on top of the loaf alongside each other, sprinkle with raw sugar.

Bake in the oven for 40-50 minutes or until a skewer inserted in the middle comes out clean.

Place tin on a cooling rack for 30 minutes to cool. 

Serve warm with butter or almond butter and banana slices for a more filling snack.

Enjoy.