OAT, WALNUT & CHOCOLATE BANANA BREAD

makes 1 loaf tin

Another favourite recipe of banana bread that doesn’t cost your body blood sugar spiking. This one is lighter in texture than almond one and feels somewhat more festive. But I’ll let you be the judge of that. You can combine oat/flours ratio any way you like. The only substitute I’d warn you against is coconut flour, it’s got completely different properties and requires very different ratios of flour to liquid so please do not use coconut. Everything else gluten free you are good to go.

Ingredients:

In one bowl combine:

• 3 super ripe bananas, roughly mashed
• ⅓ cup of olive oil
• 2 eggs
• ½ cup of maple syrup or honey

In another bowl:

• 1 cup oat flour (or almond/gf/buckwheat)
• 1 cup ground almonds (or oat flour/cassava/gf/buckwheat)
• ½ tsp sea salt
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ cup chopped walnuts
• 40g chopped 100% chocolate

Method:

Combine ingredients from both bowls together and let the mix sit for 20 mins (it is generally a good rule for whenever you bake something gluten free. Leaving cake mix for up to half an hour results in a much better/moist texture).

1. Preheat the oven to 175 C/fan.
2. Line the tin with parchment paper.
3. Transfer the mix into the tin.
4. Decorate with halves of banana on top (optional).
5. Bake for 45 mins or until the toothpick comes out clean.
6. Share with someone you love. Enjoy!