35 mins
Easy
Spiced and energizing, this smoothie is the perfect combination of vibrant flavors and healthy nutrition.
Fig & Walnut Oaty Banana Bread is a great way to use up overripe bananas, it’s bursting with sweet banana, cinnamon, figs and walnuts. This will last a few days and is even better toasted, spread with a generous layer of peanut butter!
15 min
60 min
1 hr 15 mins
1. Preheat the oven to 190 °C/170 Fan/375 °F/Gas mark 5.
2. Line a loaf tin with baking paper and set aside.
3. Next, put the ground flaxseed and water in a small bowl, stir and leave to gel for 5 minutes.
4. In a food processor, add the oats and pulse several times to make oat flour. Set some aside in a small bowl for topping the banana bread.
5. On a chopping board, chop the walnuts, pecans and figs into bitesize pieces.
6. Then, peel the bananas and place in a large bowl. Mash with a fork, until a few lumps remain.
7. To the large bowl, add the flax mixture, apple puree, salt, coconut oil, vanilla and almond drink, whisking well until combined. (There’s no need to melt the coconut oil)
8. Next, add in the oat flour, cinnamon, baking powder, bicarbonate of soda and stir well to combine.
9. Fold in the nuts and figs (keep some back for the topping). If the mix looks too dry, add in a splash more drink (this will depend on the ripeness of the bananas).
10. Once well combined, pour into the lined loaf tin. Smooth out with a small knife, then cut a line lengthways in the batter so the loaf rises evenly.
11. Finally, evenly sprinkle over the remaining oats, walnuts and figs.
12. Bake for 60 – 65 minutes, until a toothpick comes out clean.
13. Transfer to a cool rack, cooling fully before lifting out of the tin.
14. To serve, place on a chopping board and slice. Store in an airtight container for up to 3 days.
1. Preheat the oven to 190 °C/170 Fan/375 °F/Gas mark 5.
2. Line a loaf tin with baking paper and set aside.
3. Next, put the ground flaxseed and water in a small bowl, stir and leave to gel for 5 minutes.
4. In a food processor, add the oats and pulse several times to make oat flour. Set some aside in a small bowl for topping the banana bread.
5. On a chopping board, chop the walnuts, pecans and figs into bitesize pieces.
6. Then, peel the bananas and place in a large bowl. Mash with a fork, until a few lumps remain.
7. To the large bowl, add the flax mixture, apple puree, salt, coconut oil, vanilla and almond drink, whisking well until combined. (There’s no need to melt the coconut oil)
8. Next, add in the oat flour, cinnamon, baking powder, bicarbonate of soda and stir well to combine.
9. Fold in the nuts and figs (keep some back for the topping). If the mix looks too dry, add in a splash more drink (this will depend on the ripeness of the bananas).
10. Once well combined, pour into the lined loaf tin. Smooth out with a small knife, then cut a line lengthways in the batter so the loaf rises evenly.
11. Finally, evenly sprinkle over the remaining oats, walnuts and figs.
12. Bake for 60 – 65 minutes, until a toothpick comes out clean.
13. Transfer to a cool rack, cooling fully before lifting out of the tin.
14. To serve, place on a chopping board and slice. Store in an airtight container for up to 3 days.
35 mins
35 mins
1 hr 10 mins
