This nutty banana loaf is a must-try. It's perfect for a morning or afternoon pick-me-up.
Serves1414
Cook time45 mins45 minutes
Prep time10 mins10 minutes, + 5 mins standing time
+ 5 mins standing time
Ingredients
1/4 cup (60ml) olive oil
1/4 cup (80ml) organic rice malt syrup
3 Coles Australian Free Range Eggs
3 medium bananas, mashed
1/2 cup (50g) hazelnut meal
1/4 cup (40g) wholemeal self-raising flour
1 tbs flaxseeds
1/4 cup (30g) chopped unsalted pecans
1/4 cup (40g) chopped unsalted cashews
1/4 cup (40g) chopped unsalted almonds
1/4 cup (70g) no-added-salt almond butter
14 raspberries, halved
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease and line a 10cm x 20cm (base measurement) loaf pan with baking paper. Whisk oil, syrup, eggs and banana together in a large bowl. Add hazelnut meal, flour, flaxseeds and half the combined nuts. Stir to combine. Pour mixture into the prepared pan. Smooth the surface and sprinkle with the remaining nuts.
Step 2
Bake for 40-45 mins or until a skewer inserted in the centre comes out clean. Stand for 5 mins before transferring to a wire rack to cool.
Step 3
Cut the loaf into pieces, spread with butter and serve with raspberries.
