Roz Purcell shares her recipe for baked banana bread just in time for weekend brunch.
This is the perfect recipe to make for friends calling around for brunch or even for yourself as part of your weekly meal prep. As you can tell from Instagram, Roz is a BIG fan of baked oatmeal. This banana bread flavour has got everything going on. There’s the bread-meets-cake texture, the little crunch that comes from the seeds and the chewiness from the oats. Oh and don’t forget the best part – tiny chocolate pieces to make your morning a lot better!
Speaking about the recipe, Roz says: “This recipe is great for meal prep (section it up as soon as it cools or else if you’re like me, you might devour the whole thing!) and serve it with some coconut yogurt, almond butter or berries – but it’s delicious solo too.”
Baked Banana Bread Recipe
Serves 6 or 4 large portions
3 small-medium bananas, the more brown spots the better
250ml almond milk
4 tbsp maple syrup
2 tbsp chia seeds soaked in 6 tbsp water for 12 minutes
1 tbsp ground cinnamon (add more if you love cinnamon)
40g mixed seeds
Option: 2 handfuls dark chocolate chips
1 small banana for on top
Yogurt; soya, coconut or whichever yoghurt you prefer
Almond nut butter
- Preheat oven 180°C
- Grease an oven proof dish. In a large bowl mash the bananas, add the milk, oats maple syrup, soaked chia seeds, cinnamon and the mixed seeds. Mix well. Add the chocolate chips if using.
- Pour into the oven dish and place on the extra banana slices.
- Bake for 45 minutes
- Perfect to prep the night before and eat the next day or if you’re like me and you can’t wait, dig in straight away!
- Store refrigerated in an airtight container for up to three days
Make sure to tag us and show off your baked banana bread, using @WellFestIrl and #KBCWellGood for the chance to win tickets to WellFest 2019 in association with KBC. We’re giving away two pairs of weekend tickets each week!
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