It all started with some very spotty bananas. If you follow me you know I hate food wastage so I had to do something quick! I was in one of my baking moods but with not that much food stocked in the press (so unlike me!) so this is definitely a recipe you won’t have to run to the shops for ingredients for. I love using oats as a base for breads as it’s good quality fibre and fuel for the day and when I toast a couple of slices for breakfasts its technically like having a bow of porridge, am I right? This bread keeps for up to 5 days I keep it in the fridge after the first 2 days. You can also slice it once it has fully cooled and freeze sections for toasting which is delicious. I love toasting this bread and having it with chia jam but believe it or not it’s also bloody delicious with a savoury topping like pesto!
- 3 spotty bananas
- 2 tbsp coconut oil
- 1 tbsp maple /you can also use honey here if you want
- 400g oats
- 1 flax egg- 1 tbsp flax and combine with 3 tbsp water let sit for 15 minutes to thicken
- 1 tsp baking powder
- pinch sea salt
- Preheat oven to 180°C
- Grease a 1 lbs bread tin with coco oil or olive oil. Try not to forget these steps!
- In a food processor add the banana, 300g of the oats, baking powder, maple and coconut oil. Pulse until a thick batter is formed and smooth.
- Stir in the remaining oats and a pinch a sea salt.
- Spoon into the bread tin and even out the top. You can press down half a sliced banana on top if you like but that’s optional) and pop into the oven to bake for 50 minutes.
- Remove and cool for 20 minutes before sliding out of the tin and slicing!