This nutty banana loaf is a must-try. It's perfect for a morning or afternoon pick-me-up.
Ingredients
1/4 cup (60ml) olive oil
1/4 cup (80ml) organic rice malt syrup
3 Coles Australian Free Range Eggs
3 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
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
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.
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.
