Preparation time: 20 minutes

Cooking time: 65-70 minutes

Yields 1 loaf from a 20cm x 10cm loaf tin

Ingredients

• 4 ripe bananas, mashed

• 1 cup of finely ground sunflower seeds (sunflower meal)

• 1 cup almond meal

• 60g arrowroot flour

• ½ tsp of bicarbonate soda

• 1 teaspoon of baking powder (aluminum free)

• ¼ teaspoon of sea salt

• ¾ cup of soft, cubed butter, ghee or coconut oil

• 1 teaspoon of vanilla extract

• 2 pasture-raised eggs

• 2 tablespoons of cacao nibs

• 3/4 cup frozen blueberries

Conventional Method

Preheat the oven to 180°C (350F) and line a 20cm x 10 cm (8 x 4 inch) loaf tin with baking paper.

Using a hand-held electric mixer cream the fat, eggs and vanilla.

In a separate large bowl, mix the sunflower seed meal, almond meal arrowroot, bicarbonate soda, baking powder, sea salt, cacao nibs.

Combine the liquid batter mixture with the mashed bananas and stir well. Then combine the liquid batter in with the dry ingredients and fold the frozen blueberries through.

Pour the whole mixture into the lined loaf tin and decorate with a middle line of round banana pieces, if you have a ½ of a ripe banana left.

Place the loaf tin into the oven and bake for 65-70 minutes or until you can pierce the bread with a skewer and it comes out clean.

Allow to cool before eating.

Thermomix Method:

Preheat oven to 350F (180°C) and line a 20cm x 10 cm (8 x 4 inch) loaf tin with baking paper.

Place 1 cup of sunflower seeds into mixing bowl and mix 10 sec/speed 7.

Add the almond meal, arrowroot flour, add 1/2 teaspoon of bicarb soda, 1 teaspoon of baking powder, 1/4 teaspoon of salt to the mixing bowl. Mix 5 sec/speed 7

Add the ripe bananas in the mixing bowl and mix 5 sec/speed 6.

Add all the remaining ingredients to mixing bowl except for the cacao nibs and blueberries and mix 20 sec/speed 4.

Add the cacao nibs and blueberries and fold through with 5 sec/reverse/speed 4.

Place in the oven and bake for 65-70 minutes or until nothing sticks to the skewer anymore. Voila!