100 grams walnuts or almonds, ground fine 250 grams very ripe banana (edible flesh only, about 3 bananas) 250 grams liquid egg whites (or 4 whole eggs) 45 grams oat flour or rolled oats (gluten-free, if required) 50 grams unflavoured whey protein 40 grams raw cacao 1 teaspoon pure vanilla extract / bean paste or seeds scraped from 1 vanilla pod 1 1/2 teaspoons baking powder (gluten-free) Natvia, to taste (optional)

Preheat the oven to 180℃. Grease a loaf tin lightly with olive oil spray or line the tin with silicone paper, if not using a silicon mold. Place all the ingredients into the bowl of a food processor and process until the batter is smooth. If using whole nuts, grind these beforehand with the rolled oats, if using. Pour the batter into the prepared loaf tin. Even the top, if you’d like a square loaf. Bake for about 45 – 50 minutes until risen, and a skewer inserted in the centre comes out clean. Remove and cool on a wire rack before turning out. This loaf keeps, wrapped in foil or a freezer bag, in the fridge for up to a week. You can also freeze it. If freezing, it’s easier to slice the loaf before freezing. Fabulous when served slightly warm with a smear of fresh, organic unsalted butter, smashed bananas