Gluten-Free Pecan Banana Bread

PREPARATION

1. Preheat oven to 160°C fan-forced, and line a loaf tin with baking paper.
2. In a bowl, mix almond meal, coconut, collagen, walnuts, cinnamon, ginger, salt, and baking powder.
3. In another bowl, mash bananas and mix with honey, ghee, and eggs. Pour into dry ingredients and combine with a wooden spoon.
4. Spoon batter into the loaf tin and top with walnuts.
5. Bake for 45 minutes or until a skewer comes out clean. Let rest before removing.
6. Cool it completely before taking it out of the tin. Store in the fridge for up to 5 days or freeze in an airtight container.