Banana Bread

Ingredients

• 140 g ripe bananas (peeled)
• 2 eggs
• 200 g Greek yogurt
• 100 g olive oil
• 100 g soft Medjoul dates
• 140 g gluten-free rolled oats
• 2 g baking soda
• 4 g baking powder
• 2 g cinnamon
• 50 g walnuts (chopped)

1. Blend the gluten-free rolled oats into a fine flour
2. Blend the pitted Medjoul dates with 2–3 tablespoons of warm water until smooth. Set aside.
3. Preheat your oven to 180° C
4. In a large mixing bowl, mash the bananas until smooth
5. Add the eggs, Greek yogurt, olive oil, and prepared date paste to the mashed bananas. Mix well
6. In a separate bowl, whisk together the oat flour, baking soda, baking powder, and cinnamon
7. Gradually fold the dry ingredients into the wet mixture until fully combined
8. Gently fold in the chopped walnuts
9. Pour the batter into the prepared loaf pan - I used 3 mini ones - easier to portion
10. Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean
11. Let the banana bread cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely