Not to get all 2020 on you, but you have to try this banana bread recipe. Not only is it loaded with crunchy fibre from the three different types of nuts and healthy fats in the form of coconut oil and coconut yoghurt (get one with live cultures for an even better gut boost, BTW), it's also a helluva delicious bite.
A drizzle of hazelnut butter is really the pièce de résistance of this decadent bake, loaded with antioxidants and minerals for a sweet, rich finish. We prefer gobbling it post-run to really make the most of those potassium-packed bananas, but if that serves up way too much of a lockdown flashback, you can load up for breakfast or as a midday, energising snack.
346 Cals 20g Fat 10g Protein 50g Carbs Serves 6-8
1 tbsp almond butter
1 tbsp coconut oil, melted
½ tsp cinnamon
120g plain flour
50g ground almonds
½ tsp bicarbonate of soda
For the topping:
○ 100g pecans
○ 100g honey
○ 100g coconut yoghurt
○ 100g hazelnut butter
Preheat the oven to 180°C and line a 20 cm loaf tin with greaseproof paper. Mash the bananas in a bowl, then add the honey and mix well. Add the coconut oil and mash again.
In a separate bowl, give the eggs a whisk, then add them to the banana mixture and stir. Chuck in the cinamon, flour, ground almonds and bicarbonate of soda and gently fold through.
Next, tip the mixture into the lined loaf tin. Bake in the oven for 20-25 minis until golden on top and cooked through. (How to tell? Insert a skewer and, if it comes out clean, you’re all good).
While the bread is cooking, place the pecans and honey in a small saucepan and, on a low heat, bring to a simmer, then remove from the heat and tip on to some baking parchment to cool. Once cooled, roughly chop.
Remove the banana bread from the oven and leave to cool in the tin for 5-10 mins, then tip out and let it cool completely. Serve with a dollop of coconut yoghurt, some honeyed pecans and a drizzle of hazelnut butter.
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