Biscoff, Pecan & Walnut Banana Bread

Ingredients:

Dry 

1 cup gluten free oats

1/2 cup gluten free flour

2 tsp GF baking powder

1/4 cup demerara sugar (optional)

2 tsp mixed spice

1 tsp ginger

1 cup mix of walnuts and pecans (save a few for the topping)

large pinch sea salt

Wet

4 overripe bananas*

2 tbsp biscoff spread or peanut butter

*don't worry if you have 3, it'll just make more of a bread texture than a gooey cake

Topping

3/4 lotus biscuits

a sprinkle of nuts

1 tbsp maple syrup

 

Method:

Preheat the oven to 160ºC

In a shallow bowl, mash the bananas with the back of a fork until smooth, then add the biscoff spread and mix together

In a large mixing bowl, add all of the dry ingredients apart from the nuts, and bring together

Scoop the wet ingredients into the dry and using a spoon bring the mixture together, pouring in the nuts as you go (save a few for the topping)

Push in the lotus biscuits and nuts to the top and drizzle a little maple syrup (don't worry if you don't have any, honey will work, or it works perfectly without any)

Spoon the mix into a lined loaf tin and bake for 30 minutes, then loosely cover the topping with tin foil to stop the biscuits burning, then bake for a further 5-10 minutes (you should be able to stick a knife in the centre and it'll come out clean)

Take out of the oven and pop onto a cooling tray, then slice up and enjoy with a thick spread of peanut butter or biscoff spread

 

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