BANANA BREAD
©Nicki Lange
Everybody has their favorite banana bread recipe. It is a common food-of-choice among athletes. It is easy to digest and offers a quick source of energy. I like it to start the day, or fuel up during running with a couple of slices.
Ingredients
250g oats
150g almonds
150ml almond milk
10 pitted Medjool dates
2 ripe bananas, peeled
3 tablespoons chia seeds
100ml sparkling water
2 tablespoons cinnamon or nutmeg
2 tablespoons coconut oil
2 tablespoons salt
Nut butter for serving
Coconut flakes for serving
Method
Place the oats in a food processor and pulse until begin to form a flour like consistency. Then remove from the processor and put into a separate bowl.
Repeat and do the same with the almonds. Place the almonds in a food processor and pulse until begin to form a flour like consistency. Then remove from the processor and add the grounded almonds into a separate bowl.
In a separate bowl mash the ripe banana and add dates, chia seeds, coconut oil, salt and nutmeg to form a batter. Slowly add oat flour to the batter, followed by adding the grounded almonds.
Add almond milk and sparkling water to the batter and mix with the help of a spoon until a smooth batter forms.
Prepare the cake tin with baking paper and transfer the batter into the tin. Put the loaf in the oven for about 40 minutes at 180C.
Let it cool down and enjoy.
Add maple syrup, nut butter, or any other toppings of your choosing on top of the banana bread.
Allergies
Vegan
Gluten free
Wheat free
Dairy free
Refined sugar free
Nuts