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Banana blackcurrant & almond loaf

Prep Time:

10 Minutes

Cook Time:

40-45 Minutes

Serves:

8 Servings

Level:

About the Recipe

Oh this was a good one! Delicious and wholesome . You’ll want more than one slice.

✨I often struggle to write down a recipe as I tend to intuitively throw things into the bowl. Almost like autopilot. A mix of flours to give the loaf a great texture, banana to give the loaf natural sweetness and keep it soft, eggs for protein + plus they are natures superfood, oil to keep the texture moist , blackcurrants for bursts of tangy sweetness and colour & maple for a naturally unrefined touch of sweetness.

Ingredients

2 large very ripe bananas mashed


1/3 cup maple syrup


1/3 cup olive oil, coconut oil or butter


2 large eggs


1/2-1 cup frozen black currants


1 cup buckwheat flour


1/2 cup organic oats (or sub for almond meal)


1/4 cup slithered almonds or walnuts (and 1 TBS extra to sprinkle on top of the loaf)


1 1/2 tsp baking powder


1/4 cup almond milk

Preparation

Preheat oven to 180C fanbake



Add all the wet ingredients (except the blackcurrants) in a bowl. Add the dry ingredients and stir until just combined. Then pop the blackcurrants into the mixture and gently stir.



Place mixture into a lined loaf tin sprinkle with some extra slithered almonds and bake between 40-45 mins until golden or until it’s cooked through (place a sqewer into the middle of the loaf and it should come out clean when the loaf is done)



Leave to cool slightly and serve warm with butter.


Any leftovers place in an airtight container or keep in the fridge and toast up the next day.



Enjoy friends ✨

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