Ingredients:
Serves: 12
4 ripe bananas (the riper the
better)
4 free-range eggs
275g (2 ½ cups) oat flour
240g (1½ cups) granulated
coconut sugar
30g (¼ cup) walnuts, toasted
and roughly chopped
185ml (¾ cup) extra-virgin
olive oil
2 tsp baking powder
½ tsp salt
Method:
1. Preheat your oven to 180°C and line a 21cm x 11cm loaf tin with baking paper. Place three of the bananas in a large bowl and mash with a whisk until lovely and smooth. Add the eggs and olive oil, and whisk until well incorporated.
2. Add all the dry ingredients, reserving 3 tbsp of the coconut sugar, and the walnuts, keeping aside a small handful, and mix well with a spoon or spatula to form a thick batter. Pour the batter into the tin.
3. Slice the remaining banana in half lengthways and lay it on top of your loaf, then scatter on the reserved walnuts and coconut sugar (the sugar creates an incredible caramelised top).
4. Bake for 1 hour, or until golden brown on top and a toothpick inserted in the centre comes out clean. Allow to cool slightly before removing from the tin. Enjoy warm or store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.