Ground oats and almonds give this loaf a lovely texture and make it wheat-free too. While blueberries, bananas and honey keep the loaf sweet and wholesome. Guaranteed to be your new favourite banana bread recipe!
140g Mornflake Organic Porridge Oats, plus a few to sprinkle on the top
140g ground almonds
3 medium bananas, mashed
65g coconut oil, melted
25g coconut sugar
1 egg, whisked
1.5 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp vanilla extract
Pre-heat the oven to 160°C and line a 1lb loaf tin with baking paper.
Melt the coconut oil in a saucepan over a low heat then set to one side.
Weigh out the oats, ground almonds, coconut sugar, baking powder, bicarbonate of soda and ground cinnamon into a large mixing bowl and stir. Scatter in the blueberries and stir again.
Mash the bananas, add the vanilla extract and honey and mix together.
Add the mashed bananas, melted coconut oil and whisked egg into the mixing bowl with the dry ingredients and stir thoroughly to combine.
Spoon the mixture into the lined loaf tin and scatter the top of the loaf with a few more oats. Place in the oven on the middle shelf and bake for 1 hour until golden on top.
Leave on a wire rack to cool before slicing.
Store in an airtight container and eat within 3 days.