Walnut Banana Bread
65 minGluten-freeSteady energyGut healthOvenAir FryerMeal prep friendlyFollicular phase
Servings:
10
·
Ingredients
- —Very ripe bananas (~350g), mashed — 3
- —Eggs — 2
- —Fat-free Greek yoghurt — 60 g
- —Olive oil — 50 ml
- —Maple syrup — 3 tbsp
- —Gluten-free oat flour (or blitzed gluten-free oats) — 200 g
- —Bicarbonate of soda — 1 tsp
- —Ground cinnamon — 1 tsp
- —Sea salt — 1 pinch
- —Chopped walnuts — 50 g
- —Collagen powder (bovine or marine) — 2 servings
- —Dark chocolate chunks — 40 gmany brands contain milk or soya — check the label
Allergens
Contains eggsContains dairyContains nutsContains fish
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
Always check product labels for allergens.