- Serves 10
- Prep in 15
- Cook in 25
But it’s still a baked good in the sense that it’s a cake, it has sugar added to it, it might be dappled with chocolate if you are so inclined, basically it’s a ‘treat’.
But what to do when we have excess ripe bananas & fancy all the flavours & textures of banana bread but without the extra sweet bits & pieces……
WELL then we turn those naturally caramelly fruits into a wonderfully satisfying snack/breakfast option, bursting with fibre, protein, healthy fats & all the things we want in life.
My life at least.
- Family Friendly
- Freezer Friendly
- Prep Ahead Breakfast
- High Protein & Fibre
2 ripe bananas + 1/2 to decorate the top
1 heaped cup jumbo oats (gluten free if necessary)
1 large organic egg
1/4 cup milk of choice (I use cashew)
1/2 cup raw coconut chips
1/4 cup pumpkin seeds
1 heaped tablespoon sesame seeds
1/4 cup hazelnuts
1 tablespoon chia seeds
1 teaspoon cinnamon
1 teaspoon baking powder
- Preheat your oven to 200C, line a small loaf tin with baking parchment.
- Add the bananas to a large bowl, mash roughly & beat with the eggs & milk.
- Add the oats, beat well again then fold through the cinnamon, coconut, all the seeds & chopped hazelnuts. Leave to sit for 10 minutes.
- Give it all another good mix, you should have a sticky batter, then mix through the baking powder.
- Transfer to your lined tin & top with slices of banana. Bake in the centre of the oven for 15-20 minutes until well risen & golden.
- Leave in the tin for 5 minutes before lifting out to cool on a wire rack. You can slice & serve it still warm, or keep in the fridge for use within 3 days. Slices freeze brilliantly though so portion it up & pop some in there for diving into later.
- It’s great as is, toasted, topped with yoghurt, nut butter or whatever you fancy.