Cranberry + white chocolate = match made in heaven! This sweet loaf is delicious with some yoghurt, warm out of the oven. Enjoy x
- 225g oats, blended into a flour (under 2 and 1/4 cups)
- 2 ripe medium-large bananas
- 2 medium eggs
- 100ml maple syrup/honey (under 1/2 cup)
- 80ml coconut oil (1/3 cup), melted
- 60ml almond/soya milk (1/4 cup)
- 90g dried cranberries
- 90g white chocolate chips
- 2 rounded teaspoons baking powder
- 1 teaspoon vanilla extract/essence
- Pinch of sea salt
- Preheat the oven to 180 degrees celsius (170 degrees if using a fan-oven). Grease your loaf tin and set aside.
- Place the oat flour, baking powder and salt in a bowl and mix until evenly distributed.
- Mash the bananas with a fork or place them in a blender. In a large bowl, whisk the eggs until fluffy. Add in the bananas, maple syrup/honey, melted coconut oil, milk and vanilla extract and mix thoroughly.
- In three parts, add the oat flour mixture to the wet ingredients, stirring gently after each time with a large spoon. Add in the dried cranberries and white chocolate chips with the third addition, holding back about 10g of the white chocolate for the topping.
- Pour into the prepared tin and bake in the centre of the oven for 45-50 minutes or until a skewer inserted into the centre comes out clean.
- Place the remaining white chocolate chips over the top after the loaf comes out of the oven – the chips will melt slightly as the cake cools 🙂 Allow to cool for 10-15 minutes before slicing.