Separately, both banana and bread are the ultimate. Together, they’re next level!
Nutritionist Lola Berry is, and always has been, on a mission to show us that in order to eat healthily, you really don’t have to give up your favourite foods.
With a little know-how and a few simple swaps, we’d like to say that you could eat almost anything you fancy for breakfast, (almost).
Lola says that: “Thanks to the inclusion of eggs, this version of banana bread is a great way of getting some complete protein into your morning meal, which is not always an option when you start the day with something sweet.”
So, whatcha waiting for?
1⁄2 cup (50 g) rolled oats
1⁄2 cup (55 g) almond meal
3 tablespoons maple syrup
3 tablespoons almond milk
1/4 teaspoon of baking powder
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon ground nutmeg
2 bananas, sliced
1. Preheat the oven to 180°C and line a 21 cm square cake tin with baking paper.
2. This is so, so simple – just pop everything except the banana slices into a big bowl and give it a good old mix together to combine, then spoon the lot into the prepared tin. Arrange the banana slices on top and bake for 25 minutes, or until golden on top.
3. To serve, cut into four and scoop the pieces out of the tin and into bowls. Enjoy warm topped with a drizzle of maple syrup, a dollop of almond butter and a scoop (or two) of coconut ice cream. TIP: There are no rules here, so feel free to play around with this recipe all you like. You could switch the bananas for apples to make an apple pie version, or add a few spoonfuls of cacao powder and cacao nibs for a chocolate hit. Whatever tickles your fancy! Recipe and image extracted from The Yoga Body by Lola Berry, published by Plum, RRP $34.99, available in all good bookstores now.