Let's get organised

2lb loaf tin, food processor (or smoothie maker), 1 spatula/wooden spoon, parchment paper,1 fork, 1-2 tsp/tbsp, 2 mixing bowls. weighing scales, oven

Ingredients

• 2 ripe bananas,

• 200g Oats Flour (just blitz oats for 1 min)

• 2 large eggs, beaten.

• 100g honey

• 85ml buttermilk

• 1 tsp. Baking soda

• 50g desiccated coconut

• 100g raspberries (fresh or frozen)

• 1 tsp. Vanilla extract

Directions

• Preheat the oven to 170C and line a 2lb loaf tin with parchment paper.

• To make the oat flour start by blitzing the porridge oats in a food processor or smoothie maker until it is a fine oat flour (approx. 1 min).

• Then add the oat flour to a mixing bowl and add the baking soda and stir well to combine.

• In a separate mixing bowl mash the bananas, then add the beaten eggs, honey, desiccated coconut, buttermilk and vanilla and mix well.

• Then gently fold in the oat flour and the raspberries until well combined.

• Carefully pour batter into the prepared tin and bake for 45-50 mins or until a knife inserted in the middle comes out clean.

• Allow to cool completely before slicing.

• And enjoy!

Tip: This can be made gluten free by using gluten free oats.