So this is my first post and I can’t really think of a better way to start than with a delicious recipe! Banana bread is one of my all time FAVOURITE cakes and the perfect excuse to use up black bananas that just aren’t appealing to eat on their own anymore. There is always the basic, simple and quite frankly scrumptious banana bread that is baked in a similar way to a standard sponge (expect a recipe on this soon!) – however, when I can, I like to make a healthy twist and this recipe doesn’t include the flour, eggs and cups of sugar you’d normally expect.
- 2 ripe bananas
- 1 ¾ cups rolled oats
- 1 can chickpeas (drained and rinsed)
- 2 tablespoons peanut/almond butter
- 1 teaspoon baking powder
- 3 tablespoons flaxseed
- 2 tablespoons honey
- 4 tablespoons granulated sugar
- A pinch of salt
- ½ cup of milk
- Dark chocolate chips
- Chopped hazelnuts
Preheat your oven 200C/390F and line a baking tin with parchment paper.
Put all ingredients (except the choc chips and nuts) into a food processor and blend until smooth.
Fold ½ of the choc chips and all walnuts into mixture.
Pour into baking tin and sprinkle remaining chocolate chips and halzelnuts on top (if you’re anything like me, 1/2 of the misture will end up in the baking tin and the other 1/2 mysteriously disappears…into your mouth)
Bake for 20 mins and leave to cool and set before tucking in – perfect accompaniment to a cuppa and slightly less guilty than a bog standard banana cake. Enjoy!