It is definitely not easy to find a good alternative of a traditional banana bread. I tried different recipes and textures. Today, I played in my kitchen with different nuts, macadamia oil...and I like the result!
400 g almonds and 50 g cashew
2 tsp. baking powder
30ml macadamia oil
60ml goat milk
4 large eggs
1 tsp. cinnamon (optional)
Coconut oil for the tin
Preheat your oven 180°C
Finely mix the almonds and cashew together until it looks like flour. You can also buy almond flour and only use it instead of almonds and cashew if you prefer it thinner.
In a large mixing bowl, combine the almond and cashew flour, with the baking soda (aluminium free) and cinnamon. Reserve.
In a separate bowl, whisk the eggs and add the oil and goat milk, and then add them to the almond mixture.
Mash 3 bananas and add them to the bowl.
Prepare a tin with baking paper and grease it with coconut oil.
Poor batter into the tin and add sliced bananas on top of the cake to decorate it.
Bake it for 45-55 minutes or until a knife comes out clean
Remove from the oven and let it cool for 5-10 minutes before serving it on a plate.