Mash three of the bananas bananas with a fork, add wet ingredients, stir to combine, then add dry ingredients and mix thoroughly, making sure mixture is moist.
Spoon mixture into a lightly greased mini loaf tin. Slice fourth banana length ways and press into the top of the mixture, brush with coconut oil and bake for approximately 1 hour, until brown on the outside and slightly moist in the middle.
Serve with a lashing of butter, tahini, coconut oil or coconut yoghurt.
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Image credits: Styling by Carlie Monasso, photography by Samara Clifford.
When you’re after that chocolatey-hit – this easy chocolate mug cake with it’s gooey flowing centre will satisfy that craving without the sugar hit. Low-carb and low calorie, this dessert is sure to please! Whip up this decadent mug cake in a matter of minutes.