- 40 g Flaxseed
- 1 tsp Fenugreek seeds
- 0.5 tsp cinnamon
- 4 tablespoon brewers yeast
- 1/2 tsp salt
- 1 tsp baking powder
- 130 g Unsalted butter, softened
- 120 g brown sugar
- 3 eggs
- 3 Bananas (medium)
- 130 g milk (of choice)
- 1 tsp vanilla extract
- 230 g plain flour
- 120 g oats
- 80 g walnuts
- 8 medjool dates, optional
Preheat oven to 160 degrees celius (fanforced). Line a 25cm loaf tin.
Add flaxseed, fenugreek, brewers yeast, cinnamon, salt and baking powder to bowl and grind for 1 min/speed 9. Set aside.
You can skip this step by using flaxseed meal and ground fenugreek.
Add butter and brown sugar to mixing bowl and set for 3 mins/speed 4. After 1 minute, add eggs one by one, allowing time for each egg to incorporate. You should also have time to add the bananas, milk and vanilla extract. Add more time to this step if you need.
Add flour, oats and reserved spices from the first step. Mix 30 sec/speed 3. Add walnuts and optional dates (or choc chips!). Mix reverse/speed 3 until incorporated. You don't want to mix too much at this step or your bread won't be soft.
Pour into greased and lined loaf tin. I like to top it with a banana sliced lengthways and some cinnamon sugar or raw sugar. Some oats would be nice as well. Bake for approx. 60 mins.
Allow to cool before cutting.
Incorporate dry ingredients
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