HEART HEALTHY

cals 346 fat 20g protein 10g carbs 50g serves 6-8

Hazelnuts are a baking staple thanks to their sweeter flavour. A batch of this boasts a dose of heart-protecting healthy fats, as well as plenty of essential minerals

INGREDIENTS •

2 bananas 50g honey • 1 tbsp almond butter • 1 tbsp coconut oil, melted • 2 eggs • ½ tsp cinnamon • 120g plain flour • 50g ground almonds • ½ tsp bicarbonate of soda For the topping: 100g pecans • 100g honey • 100g coconut yoghurt • 150g hazelnut butter

METHOD

1. Preheat the oven to 180°C and line a 20cm loaf tin with greaseproof paper. Mash the bananas in a bowl, then add the honey and mix well. Add the coconut oil and mash again.

2. In a separate bowl, give the eggs a whisk, then add them to the banana mixture and stir. Chuck in the cinnamon, flour, ground almonds and bicarbonate of soda and gently fold through.

3. Next, tip the mixture into the lined loaf tin. Bake in the oven for 20-25 mins until golden on top and cooked through. (How to tell? Insert a skewer and, if it comes out clean, you’re all good).

4. While the bread is cooking, place the pecans and honey in a small saucepan and, on a low heat, bring to a simmer, then remove from the heat and tip on to some baking parchment to cool. Once cooled, roughly chop.

5. Remove the banana bread from the oven and leave to cool in the tin for 5-10 mins, then tip out and let it cool completely. Serve with a dollop of coconut yogurt, some honeyed pecans and a drizzle of hazelnut butter.