This is a delicious option, perfect for morning times. As it’s gluten free it is a lovely option for those with coeliac disease or following a gluten free diet for other reasons e.g. endometriosis, migraine, non-coeliac gluten sensitivity.
Ingredients
- 3 very ripe bananas, mashed
- 2 eggs
- 2 cups of oats (use ‘gluten free oats’ if coeliac)
- 1 tsp baking soda
- 1/4 cup maple syrup
- 1/2 cup raisins
- +/- 1/3 cup chocolate chips
- 1 tsp vanilla extract
- 1 heaped tsp cinnamon
You can add nuts if you want. I wanted this for school lunches so left out the nuts. Plus, my kids under 5 can’t have whole nuts so I didn’t want to make something that they couldn’t enjoy!
How to make it
- Preheat the oven to 180 degrees celcium
- Line a loaf tin with some parchment (I get ones that fit into it snugly for ease)
- In a bowl mix all the ingredients and then scoop into the bread tin.
- Bake for 40 minutes.
- Allow it to cool in the tin for about 20-30 minutes before transfering to a cooking rack. One cooled store in an air tight container.
- It was eaten in 1 go by my us at breakfast. This gives an idea of how delicious it is!
