Walnut Banana Bread
65 minGluten-freeVegetarianSteady energyGut healthOvenAir FryerMeal prep friendlyFollicular phase
Servings:
10
·
Ingredients
- —3 Very ripe bananas (~350g), mashed
- —2 Eggs
- —60 g Greek yogurt
- —50 ml Olive oil
- —3 tbsp Maple syrup
- —200 g Oat flour (or blitzed oats)
- —1 tsp Bicarbonate of soda
- —1 tsp Cinnamon
- —1 pinch Sea salt
- —50 g Chopped walnuts
- —2 serving Collagen powder
- —40 g Dark chocolate chunks
Allergens
Contains eggsContains dairyContains nuts
Method
- 01Heat the oven to 175°C and line a loaf tin.
- 02Whisk the mashed bananas, eggs, yogurt, olive oil and maple syrup.
- 03Fold in the oat flour, bicarbonate of soda, cinnamon, salt (and collagen), then the walnuts.
- 04Pour into the tin; top with a split banana half if you like.
- 05Bake for 50–55 minutes until a skewer comes out clean.
- 06Cool completely before slicing — it firms up as it cools.
Why this works
Oat flour retains its beta-glucan fibre, which research shows can lower the blood-sugar response compared with refined wheat flour, and very ripe bananas provide natural sweetness without refined sugar. Walnuts are the richest common nut source of plant omega-3 (ALA).
Sources
— EFSA Journal, 2011Meal Prep Tips
Storage: Wrap tightly in cling film or store in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Freeze whole or in slices for up to 3 months.
Reheating: Best enjoyed at room temperature, or lightly toast a slice for a few minutes — this brings back the crust and warms the inside without drying it out.
Pairing: Pairs well with a smear of nut butter, a dollop of Greek yogurt, or a warm cup of tea for breakfast or a snack.
Nutrition (per serving)
215
kcal
6g
protein
11g
fat
26g
carbs
3g
fiber