|Prep Time: 20 mins||Cook Time: 50 mins|
|Ready in: 70|
This gluten-free loaf is filled with sweet, juicy fruit, making it a delicious breakfast option and a handy way to use up ripe bananas.
4 tbsp ground flaxseed
8 tbsp cold water
2 ripe bananas
8 medium strawberries
4 tbsp coconut palm sugar, maple syrup or honey (optional)
2 tsp vanilla extract
2 level tsp baking powder
4 tbsp virgin coconut oil, melted
400g gluten-free porridge oats
Preheat the oven to 190C and lightly grease a loaf tin with coconut oil or line it with greaseproof paper.
Prepare the \'flax eggs\' by mixing the ground flaxseed with the cold water in a bowl. Leave it aside.
In a large mixing bowl, mash together the banana and strawberries until quite smooth but some texture remains.
Add in the coconut sugar and vanilla, and mix well.
Stir in the baking powder, flaxseed mixture and melted coconut oil and stir until combined.
Prepare the oat flour by blending the oats in a food processor or blender until a flour is formed.
Fold the flour into the mixture to form a dough.
Place the dough into the loaf tin and use a spatula to smooth across the top.
Bake at 190C for 45-50 minutes, until the top turns golden-brown and a knife comes out clean from the centre.
Cool on a wire rack for 10 minutes before serving.
The bread can be stored in an airtight container in the fridge for 3-4 days.