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Banana bread

Prep and cooking time: 50mins

Complex carb portions, per serving: 0.5

Freezable

Ingredients

Serves: 8

3 medium, overripe bananas

2 eggs or chia eggs (see Special tip)

80g butter or coconut oil, melted and cooled

1 tsp vanilla extract

100g ground almonds (almond flour)

80g porridge oats

Pinch of salt

1 tsp baking powder

60g pecans, chopped

1 banana, sliced lengthways (optional topping)

Method

  1. Preheat the oven to 180°C/160 °C fan/ gas mark 4. Grease a 2lb loaf tin or line with a sheet of parchment paper and set aside.

  2. Place the bananas into a mixing bowl and mash with a fork.

  3. Add the eggs, cooled melted butter, and vanilla and stir well.

  4. Add the almond flour, oats, pinch of salt, baking powder and pecans,and stir well.

  5. Pour the mixture into the loaf tin and place banana on top (if using), inside facing up.

  6. Bake for 40mins, or until golden on top.

  7. To freeze, slice the loaf into portions and freeze in an airtight container. To reheat, either microwave or defrost in the toaster.

Second Nature special tip

For a nut-free version of this recipe swap 100g ground almonds for 80g oats. To make this recipe vegan, replace the 2 eggs with 2 chia eggs (2 tbsp chia seeds mixed in 5 tbsp water). We also suggest you blend your oats in a food processor for a smoother consistency.