This gluten free mini breakfast banana loaf recipe is the perfect morning treat. We love ours warm out of the oven with a thick layer of raw homemade Nutella in between each slice.
- 2 cups Hazelnuts (240g)
- 3 tablespoon Cacao (30g)
- 1/3 cup Maple syrup (70ml)
- 1/2 Oat milk (50ml)
- Pinch of Sea Salt
- 2 large bananas (390g)
- 1 cup Jumbo oats (100g)
- 1/2 cup Ground Almonds (50g)
- 1/4 cup coconut sugar (30g)
- 1/4 cup oat milk (50ml)
- 1/2 cup Hazelnuts (70g)
Preheat the oven to 180 degrees Celsius and line 4 mini loaf tins.
Place the bananas in a bowl and mash with a fork until these are broken down. Add the rest of the ingredients (excluding the hazelnuts) to the bowl and stir until fully combined.
Roughly chop up the hazelnuts and add these into the mixture.
Place this into the oven to bake for 20 minutes.
Put the hazelnuts into the food processor and blend until these break down and start to form hazelnut butter. Add in the rest of the ingredients and blend again until these are fully combined.
Once the loafs are ready, spread them with nutella and enjoy! These are best served warm.