I don’t think you should ever feel guilty about what we eat, it does nothing for maintaining a good relationship with food. This recipe allows us to enjoy an Aussie breakfast fave, safe in the knowledge that this version is packed with whole foods and low on sugar—most of the sweetness comes from using very ripe bananas in the first place. Enjoy the smell of freshly baked banana bread as it fills the kitchen, then enjoy a slice spread with a little butter. Life’s too short, after all.
Preheat the oven to 180 degrees Celsius.
Process the oats in a blender or food processor to create a flour, then mix well with the almond meal, sea salt, and baking powder.
In a separate bowl, combine the mashed banana with the vanilla, honey, eggs, and olive oil. Whisk until well combined.
Stir the wet ingredients through the dry ingredients until smooth, then mix through the walnuts.
Pour into a greased loaf tin (approx. 23cm x 13cm) and bake for 30-40 minutes or until golden brown. Leave to cool for 10-15 minutes before removing from tin and placing on a wire rack.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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