This is a recipe I adapted from a friend of mine in Exeter. It works so well and is very easy to make. It is also completely gluten free and can be vegan if omitting the egg – perfect for me and my dietary requirements!
Last weekend it was the birthday of one of the volunteers, so we wanted to make her a cake. Baking ingredients and also oven facilities are pretty limited here in the Costa Rican jungle, so we needed something simple that we could make from what we had. With an abundance of oats and some over ripe bananas, this recipe popped into my head. Using a very large pan with some pots in to create a shelf, we were able to fashion a jungle oven, which I have to say was pretty impressive and effective.
This recipe worked a treat because it is so simple and easy. It’s really just a matter of throwing everything in a bowl and mixing. It is also so versatile as you can change it up by adding in extra nuts, dark chocolate, or anything you fancy! At home, I would have banana bread with yoghurt, berries, and some nut butter if there was any going. Obviously that wasn’t quite the case in the Jungle, but it was delicious by itself or with a little extra drizzle of honey. I hope you love this recipe as much as I do, it’s a sure crowd-pleaser, and everyone will be back asking for more.
- 4 bananas
- 1 egg
- 2 tbsp
- 1/2 cup coconut oil
- 3 cups oats
- 2 tsp cinnamon
- 1tsp baking powder
- pinch of salt
- [Optional] 100g chopped walnuts and/or dark chocolate
1) Pre-heat the oven to 180 degrees.
2) Peel the bananas and place them in a blender with the egg, oil and honey. (If not using an egg, add 100ml of almond milk.) Blend until a smooth consistency.
3) Put the oats, baking powder, cinnamon and pinch of salt into a large bowl. Add in the banana mixture and stir well.
4) Roughly chop the nuts and dark chocolate, and add this to the bowl as well. Once mixed, pour into a greased tin.
5) Bake for about 30-45 minutes