This is one of my favourite ‘accidental’ creations, throwing in a bit of this and that turned into something pretty magical. It’s loaded with fibre too, my favourite nutrient, with over 5g per slice!
Ingredients
Loaf
- 50g wholemeal flour
- 50g oat flour
- 2 large eggs
- 2 tsp baking powder
- 2 tsp cinnamon
- A pinch of salt
- 40ml extra virgin olive oil
- 2 tsp vanilla extract
- 3 extra-ripe bananas, mashed (300g peeled)
- 70g dried figs, diced
- 1/2 small courgette/zucchini, grated (80g)
- 1 large carrot, grated (100g)
- 50g walnuts, roughly chopped
- 1 tbsp chia seeds (optional)
- 1 tbsp pumpkin seeds (optional)
Toppers
- 1 banana (100g peeled)
- 10g coconut flakes (optional)
Method
- Preheat the oven to 180°C / 350°F
- In a large mixing bowl, combine all the dry ingredients (oat & wholemeal flour, baking powder, cinnamon and salt).
- In a separate bowl, whisk together the wet ingredients (olive oil, eggs and vanilla extract) with an electric beater.
- Squeeze the grated carrot and courgette in a clean cloth to remove any excess liquid. Then add the banana, figs, courgette, carrot and walnuts to the wet ingredients. Fold in this dry mixture.
- Line a loaf tin (approx. 23x13cm) with baking paper, then pour in the loaf mixture. Top with banana halves and coconut flakes, pumpkin seeds and chia seeds if using.
- Pop in the oven for 60 mins, until cooked through. Cover with foil after 30 mins of cooking to prevent burning the coconut.
- When cooked, allow to cool for 5 mins in the tin, before lifting out with the baking paper on to a wire rack to cool completely.
- Then slice and enjoy! And remember to share..
If you don’t have oat flour, simply add whole oats to your blender for 15-20 seconds until the oats form a fine powder.
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