- Serves 12
- Prep in 15 minutes
- Cook in 40 minutes
If I were to pick 1 baked good that would always garner my attention then banana bread would be it.
The natural sweetness of those ripe fruits, muddled with the inherent nuttiness of oats, the crunch of a walnut, my goodness I’m salivating at the thought!
Comparing the nutrition of my version to a classic ‘cake’ however not only hits all those tastebud tantalising targets but also pays heed to what our bodies need, so we nourish our whole being with every bite.
- Family Friendly
- Freezer Friendly
- High Fibre, High Protein
- Easy & Speedy
3 cups gluten free jumbo oats
1 1/2 teaspoons gluten free baking powder + 1/2 teaspoon bicarbonate of soda
1/4 teaspoon salt
3 ripe bananas + an optional extra 1 for the top
1 tablespoon melted coconut oil, butter or ghee
1/3 cup coconut palm sugar
1 teaspoon pure vanilla extract
1 tablespoon cinnmaon
1 cup walnut pieces
2 organic eggs
Preheat your oven to 175°C. Grease & line a loaf tin with baking parchment.
Make the oat flour: Place your oats into a blender and process for 1-2 minutes until they resemble a flour. Pulse a couple of times to check all the oats are evenly ground.
In a medium bowl whisk together the oat flour, baking powder, bicarbonate of soda, salt & cinnamon. Set aside.
In a separate large bowl mash the bananas with the coconut palm sugar, vanilla extract, eggs & oil (make sure the oil is warm but not hot to avoid scrambling eggs) for 1-2 minutes until the consistency is smooth & creamy. I like to leave some small chunks of banana for texture. Slowly add in the oat flour mixture & mix until just combined then fold through the majority of the walnut pieces (keep a handful for the top).
Pour the batter into prepared loaf tin. Bake for 35-40 minutes or until knife inserted into centre comes out clean. Cool for 10-15 minutes, then remove from tin and place on wire rack until cold. Cut into slices and enjoy!
It will keep in the fridge for 4 days, or you can freeze slices for up to 3 months.