A slice of banana bread is a handy snack to have to hand for that mid-afternoon slump. I often make a loaf, slice & freeze the slices individually. I'll defrost a couple of slices as necessary & eat them as they are or maybe warm gently on a frying pan or on top of the toaster before enjoying with a cup of tea. This version is made with a mix of ground almonds and coconut flour, making it naturally gluten free and high in easily digestible plant protein.

Ingredients:

4 eggs
1 tsp vanilla extract
100ml olive oil
3 tbsp honey
4 bananas, mashed
1 tsp cinnamon
75g coconut flour
1 tsp bread soda
1 tsp baking powder
75g ground almonds
Pinch of sea salt
100g dark chocolate chips
75g walnuts, chopped

Method:

Preheat oven to 180ºC/350ºF/Gas 4. Grease and line a loaf tin.
Whisk together the eggs, vanilla extract, olive oil and honey. Add the mashed bananas and cinnamon, mix through.
Sift in the coconut flour, bread soda and baking powder. Fold through the ground almonds and salt. Lastly add the chocolate chips and walnuts and mix together well.
Tip the mixture into the prepared loaf tin. Transfer to the oven and bake for about 40 minutes or until golden and cooked through.