Banana bread

Banana bread Easy Food
Serves 10
Cooking spray
3 medium ripe Fyffes bananas
½ tsp vanilla extract
1 egg
3 tbsp coconut oil, melted
50g white sugar
50g brown sugar
2 tbsp honey
3½ tsp gluten-free baking powder
¾ tsp sea salt
½ tsp cinnamon
175ml almond milk
120g ground almonds
155g gluten free flour
195g pure gluten-free oats
  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.

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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