6 tablespoons organic cold pressed extra virgin olive oil
4 tablespoons organic gluten free brown rice syrup
120g chopped organic raw walnuts
Preheat oven to 180C. Grease and lightly flour a medium size loaf pan.
Combine all dry ingredients in a bowl.
Mash the bananas really well and in a large bowl, whisk them with almond milk, oil and rice syrup and vanilla extract.
Add the dry ingredients to the banana mixture and mix lightly to combine. Finally fold in the chopped walnuts.
Pour the batter into the tin and bake for 40-45 minutes or until a tester inserted in the middle of the loaf comes out clean. Leave to cool on a wire rack before cutting into slices. Serve fresh or toasted.