• Pre-heat oven to 180c
• Line baking tin with parchment paper.
• Assemble & weigh out all ingredients.

DRY MIX

• Sift the spelt flour, chickpea flour, baking powder and spices together into a mixing bowl.
• Add the walnuts and flaxseed to the blender and blitz briefly until breadcrumb consistency.
• Add the oats, ground flax and walnuts to the flours and spices bowl.

WET MIX

• Add the peeled bananas to a mixing bowl, mash with a fork.
• Add the almond milk, coconut sugar and melted coconut oil to the mashed banana and mix until smooth with a whisk.

TO COMBINE

• Gently fold the wet mix into the dry mix until nice and smooth and all ingredients are well incorporated.
• Pour mix into baking tin.

  Add the banana and press down until covered with the mix.

  Sprinkle with oats, chopped walnuts and a pinch of cinnamon.

TO BAKE

• Bake the banana bread, uncovered, for 45 to 55 minutes, until lightly golden and firm on top. The top of the loaf should slowly spring back when touched.
• Place the loaf pan on a cooling rack for 30 minutes. Then, slide a knife around the loaf to loosen it and gently remove it from the pan, placing it directly onto the cooling rack until completely cooled.
• Slice and serve :)