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Ingredients
- 2 eggs
- ½ cup (170g) honey
- ½ cup (140g) Greek yogurt
- 3 ripe bananas, mashed
- 1 ½ cups (180g) all-purpose flour
- 2 cups (160g) rolled oats
- 1 tsp. baking soda
- ½ tsp. salt
- 1 tsp. ground cinnamon
- 1 cup (125g) pecans, chopped
Prep Time:
10
Minutes
Directions
Cook Time:
60
Minutes
- Preheat the oven to 350°F (180°C). Line a 9x5 inch loaf tin with baking paper.
- In a large bowl, beat the eggs and honey together until frothy, then whisk in the yogurt and mashed banana.
- In another bowl, combine the flour, rolled oats, baking soda, salt, and ground cinnamon. Fold the dry ingredients into the wet ingredients and mix until incorporated. Add in the pecans, gently stir through the cake batter and pour into the loaf tin.
- Place the tin into the hot oven and bake for 50-60 minutes, or until golden brown and a toothpick inserted into the centre of the banana bread comes out clean.
- Remove the tin from the oven, set onto a wire rack and allow to cool completely before slicing.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGHÂ PROTEINHP
- HIGHÂ PROTEINHP
- GLUTENÂ FREEGF
- GLUTENÂ FREEGF
- LOWÂ CARBLC
- LOWÂ CARBLC
- CONTAINÂ NUTSN
- CONTAINÂ NUTSN
- DAIRYÂ FREEDF
- DAIRYÂ FREEDF
- MEALÂ PREPMP
- MEALÂ PREPMP
