This all-in-one blender mix bake is super easy and the perfect treat or breakfast on the go.
This chocolate chip, pecan banana bread is made with oat flour, and you know I'm a massive fan of oatmeal. It's perfect for those eating gluten free and the eggs can be swapped out for aguafaba for vegans, the greek yoghurt for non-dairy, and the choc chips for vegan.
I used olive oil instead of butter and maple syrup instead of honey which made it light and not too sweet and the maple syrup complements the pecans beautifully.
Prep time: about 15 minutes
Cooking time: 50 minutes
Eating time: very fast
2 cups of oatmeal, I use Flahavans Organic
1 tsp baking powder, I use Steenbergs Organic
1/4 tsp Himalayan Pink Salt
1/2 tsp Cinnamon, again Steenbergs organic from Sri Lanka
2 organic eggs, large
1/2 cup olive oil
1/4 cup maple syrup
1/4 cup Greek yoghurt
1 tsp vanilla essence, Steenbergs Organic
4 very ripe bananas
1/4 choc chips or chunks plus some more for topping
1/4 pecans plus some more for topping
Preheat the oven to about 160
Blend the oatmeal in a high speed blender to make oat flour
Add the baking powder, salt and cinnamon and blend again
Then add the eggs, olive oil, maple syrup, yoghurt, vanilla extract, and bananas. Blend until smooth and all ingredients combined.
Fold in the choc chips and pecans and pour into a lined loaf tin.
Bake for about 30 minutes and top with the extra choc chips and pecans, if you haven't already eaten them. Return to the oven for the remainder of the baking time.
When done, test with a cake tester and it should come out clean, and leave to cool on a wire rack
Plate up a slice, and cuddle up with your favourite cuppa and enjoy xx