ONE BOWL BANANA BREAD

From Five Kilos in Five weeks

Serves 12

Ingredients

3 very ripe bananas (the riper the better)

4 eggs

275g (2½ cups) oat flour

160g (1 cup) granulated coconut sugar

3 tbsp walnuts, toasted and roughly chopped 185ml (¾ cup) extra-virgin olive oil

2 tsp baking powder

½ tsp salt b

The stats a serve

Cals 347 | Protein 5.5g

Fat 19.9g | Carbs 35.9g

Method

Preheat the oven to 180C and line a 21cm x 11cm loaf tin with baking paper. Place two 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. Now 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. Slice the remaining banana in half lengthways and place it on top of your loaf, then scatter on the reserved walnuts and coconut sugar (the sugar creates an incredible caramelised top). 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 five days or freeze for up to three months.

Next level it

To elevate the flavour of this beautiful loaf, add 1 tsp each of vanilla bean paste and ground cinnamon with the dry ingredients.

Pro tip

Don’t have a loaf tin? Pour batter into a 12-hole muffin tin lined with paper cases and bake for 18-20 minutes, or until a toothpick inserted in the centre of a muffin comes out clean.

Five Kilos in Five Weeks, by Luke Hines: Plum, $27 Photography: Mark Roper