Natural Yoghurt- can be dairy-free (1/3 cup)
Rapeseed oil (1/4 cup)
Instant Coffee, dissolved in 2 tbsp of boiling water
Oat Flour (2 cups)
Ground Almonds (1/3 cup)
Natvia (1/3 cup)
You can replace the carob powder with cacao or cocoa powder for a chocolate loaf.
Add in sugar-free chocolate chips to the mixture before baking for a more indulgent loaf.
Preheat the oven to 180C and grease and line a loaf tin.
Place 2 of the bananas, yogurt, oil, eggs, vanilla and dissolved coffee (make sure it’s cooled!) in a blender and whizz up until smooth.
Mix together the oat flour, ground almonds, Natvia, carob powder, cinnamon and baking powder in a large bowl.
Pour in the banana mixture and mix well to combine. Spoon the batter into the tin and smooth out evenly. Slice the remaining banana vertically down the middle then place the slices on top (cut side up).
Bake for 40-45 minutes until risen, golden and a skewer comes out clean. Leave the loaf to cool then cut into slices and enjoy!