Not your everyday banana bread, this healthy loaf is loaded with oats, nuts and fibre-boosting zucchini.

20m prep
1h 10m cook
10 servings

19 Ingredients

* 235g (11 ⁄2 cups) wholemeal spelt flour

* 50g (1 ⁄4 cup) coconut sugar

* 35g (1 ⁄3 cup) rolled oats

* 2 tbsp chia seeds

* 20g walnut halves

* 2 tsp baking powder

* 1 tsp ground cinnamon

* 1/2 tsp bicarbonate of soda

* 125ml (1 ⁄2 cup) buttermilk

* 60ml (1 ⁄4 cup) light extra virgin olive oil

* 2 eggs

* 260g (1 cup) mashed ripe banana

* 1 small (about 120g) zucchini, coarsely grated

* Honey with honeycomb, to serve (optional)

* Fresh low-fat ricotta, to serve (optional)

Topping

* 1 tbsp rolled oats

* 1 tsp chia seeds

* 1 tsp coconut sugar

* 1/2 tsp ground cinnamon

7 Method / Steps

Step 1

Preheat oven to 180°C/160°C fan-forced. Grease and line the base and sides of a 9.5 x 19.5cm loaf pan, allowing the paper to overhang the sides.

Step 2

To make the topping, combine all the ingredients in a small bowl. Set aside.

Step 3

Combine flour, coconut sugar, oats, chia seeds, baking powder, cinnamon and bicarb in a large bowl. Make a well in the centre. Stir in walnut halves.

Step 4

Whisk buttermilk, oil and eggs in a jug and pour into the well. Add banana and zucchini. Stir until just combined. Spoon mixture into prepared pan. Sprinkle with topping.

Step 5

Bake for 1 hour 10 minutes or until a skewer inserted into the centre comes out clean.

Step 6

Set aside in the pan for 10 minutes to cool slightly before transferring to a wire rack to cool completely.

Step 7

Drizzle over the honey and serve with a dollop of low-fat ricotta, if desired.

source – cooking365.co.za

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