Serves 10
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  1. Preheat oven to 180˚C/160˚C fan/gas mark 4 and spray a loaf tin with cooking spray.
  2. Mash the bananas in a large bowl. Add the vanilla, egg, coconut oil and both sugars, and whisk vigorously to combine. Add the honey, baking powder, salt, cinnamon and almond milk and whisk again.
  3. Add the ground almonds, flour and oats and stir until the mixture is even. Transfer into the prepared loaf tin.
  4. Bake for 1-1¼ hours, checking after one hour, until golden brown and firm to the touch.
  5. Allow the bread to cool in the tin for at least 45 minutes, then transfer to a wire rack and allow to finish cooling completely before cutting.

Nutrition Facts

Per serving: 365kcals, 16.4g fat (8g saturated), 51.4g carbs, 19.1g sugars, 7.6g protein, 6.8g fibre, 0.199g sodium

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