This loaf uses banana and avocado to make a wonderful cake that can be frozen and kept for a few days. In this recipe we are use fresh fruit and avocado – a source of monounsaturated fat. This loaf can be eaten for breakfast or as a snack. This recipe is also gluten free and a great way to get kids involved in the kitchen.
Ingredients – serves 6-8
3 ripe bananas
1 ripe avocado
1 tsp cinnamon
½ tsp bicarbonate soda
2 tbs vegetable oil
1 pack of ground almonds-200g
¼ cup of desiccated coconut
¼ cup of chopped nuts-optional
2 tbs milled flaxseeds
1 cup of Greek yoghurt
1 orange zested
1 tsp maple syrup or honey
Pre heat oven gas mark 4 180 degrees Celsius. Line a loaf tin with non stick baking paper.
In a mixing bowl mash the bananas and avocado and stir in the oil. Add the eggs, cinnamon, bicarbonate soda and a pinch of salt and mix well. Fold in the ground almonds, flaxseed, nuts and coconut.
Spoon the mixture into the loaf tin and bake for 1 hour until golden brown.
Insert a skewer into the middle of the loaf to check whether loaf has cooked through. Allow the loaf to cool in the tin before taking out.
For the topping, whip the Greek yoghurt, orange zest and honey and spread onto the sliced loaf.
Can add chopped dates/dark chocolate chips for extra flavour
Add some peanut butter on the loaf
Replace the eggs with flax eggs or add flour and oil instead if vegan