I didn’t make these because I keep a gluten-free, vegan diet. The truth is, it’s a Sunday, and I wanted to bake but we didn’t have any eggs or normal flour in the house, and I couldn’t be bothered making myself presentable to go to the shops. I literally just used up what was in my cupboards. So, not only is this banana bread HEALTHY but the recipe is LAZY and it’s just winning all round.
You will need:
2.5 cups porridge oats + half cup coconut flakes (for flour)
1 tbsp coconut oil
1 tsp vanilla extract
1 tsp banking soda
3 tsp cinnamon
1 tbsp brown sugar
I set my fan oven for 220 degrees. I blended the porridge oats to make flour, and added coconut for a bit more flavour. I whisked in the baking soda and put to the side.
Then, literally just mash up everything else in another bowl before slowly folding it in with the flour. Pop in baking tray and cook for half an hour.
If I had actually bothered to go to the shops, I would have used honey or maple syrup as well as the sugar. I would have also added chopped pecans/almonds and some raisins, but there’s something nice about throwing what you have in the cupboards into a recipe and having it work.