RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

  • 1 1/2 cups almond meal
  • 1/4 cup rolled oats
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp Coles cinnamon
  • 2 large ripe bananas, mashed
  • 2 eggs, lightly beaten
  • 1/4 cup Jalna Greek yoghurt
  • 1 tsp vanilla extract
  • 1/2 cup maple or golden syrup
  • 1/3 cup toasted walnuts, roughly chopped

 

METHOD:

  • Preheat oven to 150C (fan-forced). Line and grease a loaf tin with butter or coconut oil.
  • In a large bowl, combine the almond meal, rolled oats, baking soda, salt and cinnamon and mix together.
  • In a separate bowl, combine the bananas, eggs, yoghurt, vanilla and syrup and mix together. Transfer into the bowl of dry ingredients and mix well to combine. Add in the walnuts and mix through evenly.
  • Pour out into prepared loaf tin, sprinkle with a little salt and cinnamon and bake in the oven for 40-50 minutes. Check after 40 minutes; a skewer inserted into the middle will come out clean when ready.
  • Remove from oven and allow to cool in the tin for 5 minutes before transferring it to a wire rack to cool completely.

Our friends at Wine Selectors recommend pairing this dish with a Chilled Tawny

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