Jessica Cooke


Prep. Time

5 Minutes

Cook Time

35 Minutes



I am moving more and more away from biscuits and those trans-fatty things that are bad and am getting more into this kind of stuff if I fancy something sweet, even at the weekends.

I'm working really hard at making junk food something I associate with badness. It takes a while but it does work. Biscuits and chocolate bars and crips are all designed to make us want more. They are so fattening and can undo so much work, so easily. Eating food mostly made from scratch is becoming the way forward for me. I hope you enjoy this recipe, let me know if you do.

  • 2 Large Bananas
  • 2 Eggs (or one flax egg, 1 Tbs ground flax + 2 Tbs water, let thicken 5 min)
  • Zest and Juice of One Small Lemon
  • 3-5 Tbs Honey or Pure Maple Syrup
  • 1½ Cups Oat Flour
  • ½ Cup Almond (or cashew flour
  • 3 tsp Baking Powder
  • 1 Heaping Cup Blueberries (lightly tossed in oat flour) (fresh or frozen)

1. Preheat oven to 350 F. and line a 9x5 loaf pan with parchment paper or grease with coconut oil. In a medium bowl, add the ripe bananas and mash with the back of a fork until smooth. Add in the eggs, lemon juice and zest, and honey. Mix until smooth. 2. Fold in oat flour and almond flour. Then, fold in baking powder and blueberries until just combined. 3. Transfer batter to loaf pan and bake at 350 F. for 35-40 minutes until a toothpick comes out with a few moist crumbs and the top is set and cracked. 4. Let cool 5-10 minutes before cutting and enjoying! Store in an airtight container on the counter for 3 days, in the fridge for up to 10 days or freeze for up to 3 months!

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