Sarah’s banana loaf

2
2
0
SmartPoints value per serving
Total Time
45 min
Prep
10 min
Cook
35 min
Serves
12
Difficulty
Easy

Ingredients

fresh dates

6 individual, pitted, chopped

dry rolled oats

200 g

banana

5 medium, ripe

egg(s)

3 medium

vanilla bean extract, alcohol free

2 tsp

baking powder

2 tsp

ground cinnamon

1½ tsp

fresh raspberries

½ cup(s), (70g) to serve

Instructions

  1. Preheat oven to 180°C. Lightly spray a 10cm x 20cm loaf tin with oil and line with baking paper.
  2. Combine dates and 1 tablespoon boiling water in a medium microwave-safe bowl. Cover and microwave on high for 1 minute. Mash dates with a fork.
  3. Process oats in a food processor until finally chopped. Add 4 bananas, eggs, vanilla, baking powder, cinnamon and date mixture, and process until smooth.
  4. Spoon mixture into a prepared tin and smooth surface with back of a spoon. Thinly slice remaining banana lengthways and arrange over top of loaf. Bake for 35 minutes, or until a skewer inserted into the middle comes out clean.
  5. Set loaf aside in tin for 5 minutes before transferring to a wire rack to cool. Serve with raspberries.

Notes

TIPS: Store in an airtight container for up to 2 days, or freeze for up to 2 months. VARIATION: Add ¼ cup (25g) walnuts with oats in Step 3 (contains nuts) or swap ground cinnamon for mixed spice.

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