Ingredients
1 loaf (9×5 pan) · Bakes ~1 hour
- 3 very ripe bananas, mashed
- 1¾ cups barley flour
- ¾ cup pure maple syrup or honey (or a combination)
- ⅓ cup extra virgin olive oil or virgin coconut oil, melted
- 2 eggs
- ¼ cup almond milk (or any alternative milk)
- 1½ tsp vanilla extract
- 1 tsp baking soda
- 2 tsp ground cinnamon (plus more for topping)
- ½ tsp pink Himalayan salt
- 1 tbsp raw cacao powder
- ¾ cup chopped raw almonds (or walnuts/pecans)
- ¼ cup raw pumpkin seeds for topping (optional)
Method
- Preheat oven to 325°F. Grease a 9×5 loaf pan.
- In a large bowl, combine the oil and maple syrup. Whisk in the eggs and milk. Thoroughly mash the bananas and blend into the mixture.
- Whisk in the cacao powder, salt, baking soda, and cinnamon. Gradually fold in the barley flour with a spoon until just combined. Fold in the chopped nuts.
- Pour the batter into the loaf pan. Sprinkle extra cinnamon and pumpkin seeds over the top.
- Bake for approximately 1 hour, testing doneness with a toothpick. Cool in the pan for 10 minutes, loosen the edges, then remove. Rest for another 10 minutes before slicing.