Banana, cinnamon and walnut bread

Banana bread is the best thing to make when you’ve got over ripe bananas. I made this without any oil and no refined sugar and it tastes delicious. Keeping the same proportions, this recipe can easily be doubled or tippled! Excellent with a cuppa, for breakfast or a cheeky and healthy snack.

Time: 40 minutes

Type: cake

Difficulty: 1 pan

Makes: about 8 slices

What you need:

1 large over ripe banana, mashed

1 cup oat flour (or all-purpose flour)

1 flax ‘egg’ (1 tbsp ground flaxseed mixed with 3 tbsp water)

100ml plant milk

2 tbsp maple or agave syrup

1 tsp baking powder

1 or 2 tsp ground cinnamon

a handful of chopped walnuts (optional)

banana slices and walnut pieces

Utensils:

large bowl

spoons and measuring cup

baking tray and parchment paper

Directions:

Mix oat flour and baking powder and add all wet ingredients, mixing well;

Add cinnamon and chopped walnuts if using and mix;

Pour into a baking tray lined with parchment paper and add banana slices, walnuts and an extra sprinkle of cinnamon on top;

Bake in a pre-heated oven at 200C for about 30 minutes;

The banana bread will keep for a few days in a airtight container.