Banana Loaf

This is a healthier version of a banana loaf, replacing flour with oats. You can use this for breakfast, a snack or even as a desert with a dollop of fat free fromage frais

Serves 6

Syns per serving
2 syns (if using the oats as your HEB - otherwise add 4 syns per serving)

Ingredients:
3 medium bananas
140g oats (blended)
2 large eggs
1 tsp baking powder
1/2 tsp sea salt
1/2 tsp cinnamon
3 tbsp sweetener
1/2 tsp vanilla extract
1/2 tsp nutmeg
1 banana, for the topping (optional)
1 tsp sweetener, for the topping (optional)

Method: 

Preheat the oven to 200c. Place the bananas, still in their peels, in a roasting pan.

Bake until bananas are soft and brown for approximately 12-15 minutes. Remove and let cool slightly, then scoop out the banana flesh and measure out 1 cup of mashed banana. 

In a medium mixing bowl, combine the blended oats, baking powder, salt, cinnamon and sweetener. In a separate mixing bowl whisk the eggs, stir together the mashed banana and vanilla extract.

Poor the wet ingredients into the dry and stir until just combined.

Poor the batter into a lightly greased standard (8 inch x 4 inch) bread pan. Bake loaf for approximately 45 minutes, until golden and a knife comes out clean when inserted into the loaf. 

Let cool for 5 minutes in the pan and then transfer on to a rack to finish cooling.

Decorate with chopped banana and a sprinkle of sweetener.
Enjoy!