Almond Banana Bread

So I have never made banana bread in a slow cooker before and I thought, let’s try this out and see how it goes! And it’s pretty damn good if I do say so myself!

This recipe is gluten free and although uses ghee instead of butter, will be suitable for most people that are dairy free.

1 cup sorghum flour

1 teaspoon bicarbonate of soda

1 teaspoon salt

1/2 cup almond meal

1/2 cup sunflower meal (or use 1 full cup of almond meal)

125g ghee

1 cup coconut sugar

2 eggs

1 teaspoon vanilla bean paste

3 medium/large ripe bananas, mashed

Handful slivered almonds for the top

1. Lightly grease a loaf tin.
2. Sift flour, bicarb and salt over a bowl. Add almond meal/sunflower meal, and stir to combine. Set aside.
3. Using a hand mixer, beat the ghee and sugar until fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla and mashed bananas. Gradually add dry ingredients stirring until the mixture is moist.
4. Pour batter into prepared tin. Smooth surface using a spatula and push slivered almonds into the top. Place a rack or scrunched up foil on the base of the slow cooker before putting the tin into the slow cooker.
5. Cover and cook for 4 hours (check with a skewer – when comes out clean it’s cooked through) – Time may vary depending on your slow cooker.

  09/05/2026     Recipes     0 Comment(s)