Ingredients
Wet ingredients
- 4 medium bananas (1 for decoration)
- 2 large eggs
- 2 tbsp extra virgin olive oil
- 5 tbsp maple syrup (or honey)
- 150 ml soya milk (or milk of choice)
Dry ingredients
- 195 grams oat flour (just blend the oats to create oat flour)
- 55 grams crushed walnuts
- 2 tbsp chia seeds
- 2 tsp baking powder
- 1/2 tsp cinnamon
- 1/2 tsp mixed spice
Peanut espresso butter
- 1 tbsp peanut butter
- 2 tsp honey
- 1 espresso shot
Instructions
- Pre heat the oven to fan 180
- Peel 3 bananas and add to a large bowl. Mash well with a fork.
- Add the eggs, olive oil, maple syrup and soya milk. Whisk really well until combined.
- Next, add the oat flour, crushed walnuts, chia seeds, baking powder, cinnamon and mixed spice. Stir until well combined.
- Pour the mixture into a loaf tin.
- Peel and slice the banana lengthways before placing neatly on top of the banana bread. (This is optional but looks really nice)
- Place in the oven for 45-50 minutes until nicely golden. Be sure to keep an eye out because all ovens vary.
To make the peanut espresso butter
- Add 1 tbsp of peanut butter to a small bowl along with 2 tsp of honey. Mix well.
- Add the single espresso and mix again until you get a nice butter consistency.
Notes
Quick tip:
- Once the banana bread has cooled, try toasting the banana bread before adding the peanut espresso butter… its a game changer.
Nutrition
Serving: 1 Serving | Calories: 314kcal | Carbohydrates: 42g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 150mg | Potassium: 355mg | Fiber: 4g | Sugar: 19g | Vitamin A: 173IU | Vitamin C: 5mg | Calcium: 136mg | Iron: 2mg
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