Avocado and Banana Bread

SERVES 12

Classic banana bread has been given a delicious makeover.

Avocado lends a gorgeous creaminess to this British bake that’s free from refined sugar and great for breakfast on the go or as a lunchtime treat.

Top this fruity loaf with fresh Greek yogurt, a sprinkling of orange zest and a drizzling of maple syrup to make it really sing.

WHAT YOU’LL NEED

3 very ripe bananas

1 avocado

30g butter, softened

4 tbsp maple syrup

2 tsp cinnamon

3 eggs

1/2 tsp bicarbonate of soda

1 x 200g pack ground almonds 30g milled flax seeds

100g Greek yogurt, to serve (optional)

1 orange, zested, to serve (optional) 1 tsp maple syrup, to serve (optional)

METHOD

Preheat the oven to gas 4, 180ºC, fan 160ºC.

Line a 1kg (2lb) loaf tin with nonstick baking paper.

In a mixing bowl, mash together the bananas, avocado and butter.

Add the maple syrup, cinnamon, eggs, bicarbonate of soda and a pinch of salt.

Mix well, then fold in the ground almonds and milled flax seeds.

Spoon the mixture into the loaf tin and bake for one hour to one and a quarter hours, or until a skewer comes out clean when inserted into the middle of the cake.

You may need to cover the cake with foil towards the end of cooking if it starts to brown too quickly.

Allow the cake to cool a little in the tin before turning out and slicing.

If using, combine the Greek yogurt with the orange zest and maple syrup and serve alongside the banana bread, to drizzle over.

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