Method:

1.      Preheat the oven to 160 C. Coat a loaf pan with oil or butter. Line with baking paper.
2.      In a mixing bowl, mash the ripe bananas until smooth.
3.      Add the sugar, spirulina and baking soda to the mashed bananas.
4.      Stir the salt, eggs, vanilla extract melted butter into the mashed bananas.
5.      Mix in the gluten-free flour.
6.      Pour the batter into a greased and lined loaf pan.
7. [Optional] Cut a banana down the length of the banana. Arrange this on the top of the banana as decoration. Sprinkle white chia seeds at either end of the loaf and at the tips of the banana.
8. [Optional] Sprinkle pepita’s on the top of the loaf however you choose too.
9.      Cover with alfoil and bake on the centre rack for 45 minutes.
10. Removed Alfoil and bake for another 10 to 20 minutes or until a toothpick inserted in the centre comes out clean and the top have browned.
11. Periodically check on the banana bread, as all ovens vary.
12.      Once cooked, turn off oven and allow bread to cool in the oven. Allow to cool completely before slicing. Enjoy on it’s own or with butter!
13. Wrap in Alfoil or store in a container.