For the Base:

• 1 large banana 
• 2 eggs 
• 150ml oat milk 
• 1 teaspoon vanilla extract 
• 100g gluten-free flour 
• 50g oats 
• 100g Natvia Synbiotic sweetener 
• 1 teaspoon cinnamon  
• 1 teaspoon ginger 

For the Drizzle:

• 1 tablespoon coconut oil 
• 2 tablespoons nut butter  
• 1-2 tablespoons Natvia Synbiotic sweetener 
• Large pinch cinnamon 

For the Persimmons:

• 1 teaspoon coconut oil 
• 1 teaspoon Natvia Synbiotic sweetener 
• 1 persimmon, sliced 

1. Blend all of the ingredients for the loaf until thick and smooth. Spoon this mixture into a greased and lined loaf tin and bake at 180C for 30-40 minutes until golden and risen. Leave to cool.
2. Once the loaf has cooled, place on a wire rack. Melt the coconut oil and nut butter for the drizzle, then stir in the Natvia and cinnamon. Spoon this over the loaf to cover.
3. Heat up the coconut oil and Natvia and cook the persimmon slices on a medium heat for 3-4 minutes until starting to soften and slightly browned. Set aside and leave to cool.
4. Arrange the persimmon slices on top of the loaf and scatter over some granola. Slice up and serve!