Calories per serving: 159 kcal
Calories per 100g: 316 kcal
65g ground almost
3 very ripe bananas
1/2 tsp baking soda
1/2 tsp baking powder
In a food processor, blend together oats and ground almonds until a powder forms. If you don’t have a food processor this step can also be omitted. Then mash (or blend) the bananas until a smooth paste forms. Add the egg, molasses, baking powder and baking soda, mixing well to combine, then add the pecans and mix again.
Pour the mixture into a lined loaf pan and bake in a preheated oven at 180 degrees celsius for 45 minutes, making sure to cover the loaf pan with some aluminium foil after 30 minutes. Then let the banana bread cool completely before removing from the loaf pan.
Store for up to a week in an airtight container.
The bananas should have a lot of brown spots on them to if they are ripe enough – if they are still yellow or green they will not be sweet or soft enough.
Oats are naturally gluten free, to ensure that this recipe is also, make sure to get oats that were not processed in a factory which also processes wheat products.
If a gluten free option is not required, the oats and ground almond can be replaced by 130g of flour. If it’s self-raising flour, the baking soda can also be omitted.
Add-ins of choice; chocolate, nuts, leftover cookies/chocolate bars/pretzels/popcorn/etc. and spices such as cinnamon or vanilla can also be added, as well as a dash of salt to enhance the other flavours.