Breakfast Banana Bread
Cook time: 
Total time: 
 
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
Recipe by Cooking Them Healthy at https://www.cookingthemhealthy.com/?p=6152