- 3 bowls
- Bread pan
- Parchment paper
- 4 eggs, separated
- ¼ C honey
- 4 Tbsp. olive oil
- 2-3 large bananas mashed
- 1 Tbsp. vanilla essence
- 1 Tbsp. Cinnamon
- ½ Tbsp. Nutmeg
- 1 tsp. sea salt
- 2 C almond flour (or ground almonds)
Preheat the oven to 350F. In bowl #1 cream the egg yolks and honey in a large bowl until light and fluffy.
Add the oil, vanilla essence, mashed banana to bowl #1 and combine well.
In bowl #2 mix up almond flower, salt, cinnamon, nutmeg then add to bowl #1 and mix well.
In bowl #3, beat the egg whites until stiff peaks form.
Using a clean metal spoon (or silicone spatula), fold a spoonful of the egg whites into the banana mixture to pull it away from the sides before gradually folding the rest of the egg whites into the mixture. Be careful not to knock all the air out of the egg whites.
Line a loaf tin with baking paper and pour the banana mixture into this.
Place in the oven for 40-45 mins or until cooked. Cake is cooked when a toothpick comes out clean