Peanut Butter Banana Bake
Serves 6 / Prep time: 10–15 minutes / Cooking time: 30 minutes
This recipe is designed to be made at the start of the week so you have breakfast sorted for the next 6 days. Otherwise, it is a great way to feed a crowd when you have people coming around for breakfast.
Peanut Butter Banana Bake Photo: Margo and Rosa Flanagan
Ingredients
- 2 flax ‘eggs’ (2 tbsp ground flaxseed mixed with 6 tbsp water)
- 2 ripe bananas, mashed
- 2 tbsp honey
- 2 tbsp peanut butter
- pinch of sea salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 2 cups nut, oat or coconut milk
- 2½ cups of brown rice flakes or buckwheat flakes or rolled oats
- ½ cup pumpkin seeds
- 50g dark chocolate, roughly chopped
- 1 ripe banana, sliced on top
Method
Preheat the oven to 180°C.
Place all of the ingredients, except the extra banana for topping, in a bowl, and mix well to combine.
Pour the mixture into a baking dish lined with baking paper. Top with slices of banana and cook for 30 minutes.
Remove from the oven, and eat either hot or cold.
Top with your desired toppings.
Store any leftovers in a snap-lock container in the fridge, where they will keep for up to 7 days, or alternatively freeze portions for up to 1 month.
