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!
- 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
- Prepare your loaf tins with non stick silicone paper - this makes one large and one small loaf tin.
- Pre heat the oven to 180 and line one large and one small loaf tin with non stick silicone paper
- 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.
- 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.
- These freeze brilliantly - but I’d advice to slice it first.
- Also works brilliantly as muffins