As you have probably already guess by now we absolutely LOVE banana loaf. We make it ALL the time whenever we have some left over bananas that need to be used up. Our recipe is so simple and takes no time at all! In fact we made the one below before work one morning that’s how quick and easy it is.
We would suggest enjoying a slice when it is warm and freshly baked because it just tastes unreal!
When littles emailed us to ask if we we would like to take part in national bake week using their coffee we jumped at the chance! Our flavour of choice was the maple walnut coffee and we instantly new it would taste amazing in our refined sugar free banana loaf (original recipe available here).
Ingredients
1 1/5 Ripe Bananas (you will use the other half for the topping)
200G Oat Flour (we just blend oats that we already have in the cupboard)
8g Chopped Walnuts
1 tsp Baking Powder
100ml Milk of your choice we went for Almond
3tsp Little’s Maple Walnut Coffee mixed with 20ml water
1tbsp Coconut Sugar
Topping Ingredients
5g Oats
1/2 Banana
1tbsp Coconut Sugar
5 Finely Chopped Walnuts
Method
Pre heat your oven to 180oc
Line your loaf tin and grease with melted coconut oil or butter
Add 20ml boiling water to the coffee granules in a mug or measuring jug
Blend the oats until they are fine and resemble flour
Chop one of the bananas in half length ways and set one half aside
Mash the 1 1/5 remaining bananas in a mixing bowl
Add the oat flour, baking powder & walnuts
Once combined pour in the milk and stir well
Add the coffee mixture and continue to stir until combined
Pour the mixture into the loaf tin
Cut the remaining half of the banana length ways and place on top of the mixture
Sprinkle the handful oats, chopped walnuts and coconut sugar on top
Bake the banana loaf for 30 minutes until cooked through
When cooked let cool and enjoy with a Little’s coffee
