Add the pureed bananas a little at a time, folding and mixing as you go.
Pre-heat oven to 180c/350f.
Line 2 small loaf tins (450g) with parchment paper. Set aside.
Blend the bananas into a cream. You should have about 350ml/1 1/2 cups. Top up and blend with a little milk if you find you have less.
In a medium mixing bowl, beat together the butter and sugar until light and fluffy. Beat in the egg a little at a time. When fully absorbed, add the vanilla paste to the mixture and beat in. Set aside.
Sift together in a separate large bowl the almond flour, the gluten-free flour, the baking powder, the ground nutmeg, and the salt. Stir in the grated lemon zest.
Make a well in the sifted flours. Tip in the butter and egg mixture. Gradually fold it into the flour until well blended - it will be quite flaky and a little dry-looking, more like a dough. Add the pureed bananas a little at a time, folding and mixing as you go. When well blended, drain the raisins and fold them into the batter.
Divide the batter between the two prepared tins - I weigh them as I go so they are as close to the same weight as possible. Scatter the pumpkin seeds over the top of each loaf.
Bake on a center shelf for 35-40 minutes or until a toothpick comes out clean.
Set the tins on top a cooling rack. Let the cakes sit in the tins for 10 minutes before turning them out onto the rack to cool completely. Eat!
You can add a little milk to top up the banana puree to the correct level.
You can make this in a single large loaf tin but it will need to cook longer, closer to 50/55 minutes.
0 servings
1 slice