Who doesn't love banana bread, it's a great snack or quick breakfast option. I am doing my best to steer clear of anything laden in refined sugar so in a bid to keep to my guns I have come up with a diary, refined sugar and gluten free banana bread....wait for it. That still tastes delicious. It's light and fluffy and seriously tasty, just what is needed.
You know those bananas you see in tesco or supervalu with the yellow label which look like they should have been thrown out a long time ago, they're the exact bananas you need for this, don't be turned off by the skin they're nearly always perfect inside and perfectly ripe for banana bread.
This recipe requires oil instead of butter, now I wasn't trying to make a super insanely healthy loaf I want to be able to make it with ingredients I had and that it's better and cheaper than what you would buy out so I used sunflower oil, you could use a light olive oil too.
I wanted to make something similar to porridge bread but figured it would be too dense to I blitzed my oats to make an oat flour, handy tip, and much cheaper than buying oat flour in the shops. Blitz in nutribullet or food processor to give a fine texture.
100g peanut butter
3 very ripe bananas
175g oat flour
1 tsp baking powder
4 tbsp maple syrup
2 tsp cinnamon
75g hazelnuts, roughly chopped
Preheat oven to 160C fan. Grease and line a 1lb load tin with parchment, set aside.
Place the peanut butter and oil in a small saucepan over a low/medium heat and stir until melted together and combined.
Mash the banana with a fork in a large bowl and add all the remaining ingredients to the bowl along with the softened peanut butter.
Pour into the lined tin and spread out evenly. pop in to oven for 45-50 minutes until a skewer inserted comes out clean. Allow to cool slightly in the tin then remove to a wire rack.