It took me several goes to get this right. I wanted to make a bread not a cake. Bread being less heavy than a cake, therefore cutting down from four banans to 3 small ones and using coconut flour instead of almond meal. The spices are there to remind us of Christmas without having to use pumpkin. The orange zest is perfect with the cinnamon, nutmeg and clove, yet leaving enough room for the banana to come through as the main taste.
This recipe is from the fabulous gluten free and grain free blog thehealingfoodscookbook.blogspot.com.au
This bread is perfect as a sweet breakfast toast following refrigeration —Sandra Ramacher