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Ingredients
- 4 medium sized over-ripe bananas, mashed. You want 1 overflowing cup of mash.
- 1/4 cup milk (soy, nut or coconut milk can also be used to make this dairy free)
- 1/2 cup light olive oil or rice bran oil
- 2 eggs
- 3/4 cup pitted prunes, chopped (or dates if you prefer)
- 1 1/2 cups wholemeal self raising flour (gluten free self raising flour also works well)
- 1/2 cup hazelnut meal
- 1/3 cup rice malt syrup (or 1/2 cup brown sugar if you prefer)
- 1 teaspoon ground cinnamon
- a handful of whole hazelnuts and pumpkin seeds to sprinkle on top
Method
- Preheat oven to 170 degrees celsius.
- Grease and line a loaf style tin.
- Mix all ingredients together in a large bowl, with a spoon, until all combined.
- Pour into tin and bake for about an hour, or until it's cooked when you insert it with a skewer and it comes out clean.
- If it's browning too quickly, loosely cover with a piece of foil for the remaining cooking time.
- Allow to cool in tin for a few minutes before you remove.
- Serve warm or toasted with ricotta and honey.
- This also freezes well, pre-sliced if you like for ease. It will last for 3 days in an air-tight container or a little longer in the fridge.
