Ingredients:

3 Ripe bananas*
2 Eggs
500ml Almond Milk
50g Hazelnuts
600g Flahavan’s oats
1 Tbsp sunflower seeds
1 Tbsp milled chia
1/2 Teasp salt
1 Heaped teasp baking soda
1 Heaped tbsp raw virgin coconut oil (melted)

To Make:

Blitz the bananas, eggs almond milk and hazelnuts in a blender or Nutri-bullet for a couple of seconds. Put the oats, sunflower seeds, chia, salt and baking powder in a bowl and mix. Then add the wet ingredients to the dry. Put into 2 loaf tins that have been sprayed with Frylight Coconut.

Bake in the oven at 180C for 35 mins.

*For those people like myself that find the banana a little bit too banannaeeey and can tolerate spelt flour I recommend replacing the banana with 100gms Wholemeal spelt & 100g White spelt, 2 teaspoons sugar and 200mls buttermilk/and reduce the Almond milk to 300mls. The rest of the ingredients are the same. I find this texture much more like real soda bread and has a better nom factor!

If you can’t tolerate spelt flour you could use self raising gluten-free flour instead.

Happy baking!