- Serves 12
- Prep in 15 minutes
- Cook in 40 minutes
I didn’t think my banana bread could get better than it was.
But then it did.
A slightly more indulgent version of my classic loaf but one that still delivers on the nutrition conscious side of things by packing in plenty of fibre, protein & choosing high cacao chocolate to offer those goodies to our hardworking bodies whilst also satisfying any & all sweet urges.
- Family Friendly
- Freezer Friendly
- Easy Baking
- High Protein, High Fibre, Low Sugar
2 1/2 cups gluten free jumbo oats
1/2 cup ground hazelnuts
1 1/2 teaspoons baking powder + 1/2 teaspoon bicarbonate of soda
3 very ripe bananas + 1 for the top
1/4 cup hazelnut milk
1 heaped tablespoon raw cacao powder
1/4 teaspoon salt
1 tablespoon avocado or coconut oil
1/2 cup each walnuts & hazelnuts, roughly chopped
2 large organic eggs
Preheat your oven to 175°C & line a loaf tin with parchment paper.
Blitz the oats in a blender to make a flour then combine with the ground hazelnuts, baking powder, bicarbonate of soda, salt & cacao powder. Set aside.
In a separate large bowl mash the bananas with nut milk, eggs & oil for 1-2 minutes until the consistency is smooth & creamy. I like to leave some small chunks of banana for texture. Slowly add in oat flour mixture & fold until just combined then mix through the nut pieces & chocolate chunks.
Pour the batter into your prepared loaf tin, top with the extra banana & walnuts.
Bake for 35-40 minutes or until knife inserted into centre comes out clean. Cool for 10-15 minutes, then remove from tin & place on wire rack until cold. Cut into slices & enjoy! It’ll also freeze sliced for 3 months.