Fruit Thyme

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🍌🍌🍌BANANA BREAD🍌🍌🍌

By David and Lucy Nield

We love this recipe because it’s a great way to use up extra bananas that are overripe. The recipe can be adapted to be gluten free and/or dairy free. It’s high in protein and fibre because of the nuts and oats/quinoa and fairly low in sugar making it a great option for breakfast or a snack.

Ingredients  
4 medium or 3 large 𝒃𝒂𝒏𝒂𝒏𝒂𝒔 mashed
3 𝒆𝒈𝒈𝒔
1 cup quinoa flakes or oats
1cup almond meal
1/2 cup plain flour - can be gluten free
1/4 cup sweetener of choice (maple syrup, 𝒉𝒐𝒏𝒆𝒚, rice syrup etc)
1/4 cup coconut oil or melted butter
1/4 cup milk of choice (cows, almond, soy etc)
Pinch salt
1 tsp Cinnamon
2 tsp baking powder
Option: 1/2 cup chopped nuts - pecans or walnuts work well
Option: 1/2 cup choc chips

Method
Line a Loaf tin with baking paper
Preheat oven to 170deg fan forced
Mix all ingredients together in a large bowl
Pour into prepared loaf tin
Bake for 45min or until skewer comes out clean

Delicious eaten warm but can be kept in the fridge in an air tight container for 5 days. Try it toasted for breakfast

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