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High-fibre banana, fig & courgette loaf

Breakfast Dessert Snacks

1hr

This is one of my favourite ‘accidental’ creations, throwing in a bit of this and that turned into something pretty magical. It’s loaded with fibre too, my favourite nutrient, with over 5g per slice!

A photo of the banana, fig & courgette loaf, sliced and placed on the table

10 .50 Plant Points

Ingredients

Loaf

50g wholemeal flour
50g oat flour
2 large eggs
2 tsp baking powder
2 tsp cinnamon
A pinch of salt
40ml extra virgin olive oil
2 tsp vanilla extract
3 extra-ripe bananas, mashed (300g peeled)
70g dried figs, diced
1/2 small courgette/zucchini, grated (80g)
1 large carrot, grated (100g)
50g walnuts, roughly chopped
1 tbsp chia seeds (optional)
1 tbsp pumpkin seeds (optional)

Toppers

1 banana (100g peeled)
10g coconut flakes (optional)

Method

Preheat the oven to 180°C / 350°F
In a large mixing bowl, combine all the dry ingredients (oat & wholemeal flour, baking powder, cinnamon and salt).
In a separate bowl, whisk together the wet ingredients (olive oil, eggs and vanilla extract) with an electric beater.
Squeeze the grated carrot and courgette in a clean cloth to remove any excess liquid. Then add the banana, figs, courgette, carrot and walnuts to the wet ingredients. Fold in this dry mixture.
Line a loaf tin (approx. 23x13cm) with baking paper, then pour in the loaf mixture. Top with banana halves and coconut flakes, pumpkin seeds and chia seeds if using.
Pop in the oven for 60 mins, until cooked through. Cover with foil after 30 mins of cooking to prevent burning the coconut.
When cooked, allow to cool for 5 mins in the tin, before lifting out with the baking paper on to a wire rack to cool completely.
Then slice and enjoy! And remember to share..

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