All the heatwave feels in this Pineapple Banana Bread. It is all your favourite smoothie (or cocktail) flavours in a cake. What more could you want?
Pineapple and Banana Bread
- 270 g banana (approx 3)
- 2 eggs
- 80 g yogurt (dairy-free if required)
- 60 g oats
- 60 g rice or buckwheat or gluten-free flour
- 100 g pineapple
- 1 tsp baking powder
- 1 pinch salt
Pre-heat the oven to 185C.
Mash the banana in a bowl.
Add the egg and yogurt and mix thoroughly.
Mix the dry ingredients in a separate bowl, and then add them to the wet mix.
Lightly mix in the pineapple so that it stays in chunks.
Pour into a lined loaf tin and bake for 40-45 minutes until browned.