BREAKFAST Banana Bread

Prep time:  5 mins

Cook time:  45 mins

Total time:  50 mins

I often make this with any left over Banana smoothie I might have lurking around after breakfast…. waste not, want not and all that! This is such a great breakfast alternative or after school snack treat, as its packed full of protein – to hopefully keep you feeling fuller for loner. As well as being way lower in sugar than anything you might find in the shops. I add in a bit of collagen powder but its defiantly optional (but again adds to that protein boost).

I like to enjoy it, sliced and toasted and topped with some grass fed butter!

INGREDIENTS

  • 240g ground almonds

  • 210g self raising gluten free flour

  • 3 eggs

  • 1 or 2 tablespoons collogen powder (optional)

  • 2 banana (approx 200g)

  • 130ml oat milk

  • 1 tsp vanilla bean paste

  • 40g coconut sugar

  • 40g light muscavado sugar

  • 65g butter or vegan butter melted

  • a sprinkle of oats and muscavado sugar on top

INSTRUCTIONS

  1. Method

  2. Prepare your loaf tins with non stick silicone paper - this makes one large and one small loaf tin.

  3. Pre heat the oven to 180 and line one large and one small loaf tin with non stick silicone paper

  4. In a large bowl mix together all the dry ingredients. Then in separate bowl (or ideally a nutri bullet) mix together all the wet. Pour the wet ingredients into the dry and stir together. If you find it a bit stiff you can add a small glug of milk (plant based or dairy) in to loosen slightly.

  5. Pour into your tins until it fills ⅔ of the way up. Sprinkle with oats and light brown muscavado sugar and cook for 30-45 minutes - test with a skewer that the mix is cooked all the way through and leave to cook on a wire rack.

  6. These freeze brilliantly - but I’d advice to slice it first.

  7. Also works brilliantly as muffins