- 2 cups rolled oats
- 1/2 cup walnuts, ground
- 1 tsp baking powder
- 1 tsp allspice
- 1 pinch sea salt
- 2 cups milk
- 1 large egg
- 2 tsp vanilla extract
- 3/4 cup maple syrup
- 1/4 cup (60g) butter, melted
- 2 bananas, finely sliced
- yoghurt or double cream, to serve
Preheat oven to 200°C (180°C fan-forced) and grease a 20cm square cake pan generously with butter or coconut oil.
In a medium bowl, mix together oats, walnuts, baking powder, allspice and salt.
In another medium bowl, whisk together the milk, egg, vanilla, maple syrup and cooled melted butter.
Layer the banana slices across the bottom of the baking dish then cover with the oat mixture.
Slowly drizzle the milk mixture across the top of the oats and tap the tin (or give a gentle shake) to ensure all ingredients are evenly distributed.
Bake for 40 minutes or until golden brown.
Slice and serve immediately with a dollop of thick yoghurt or double cream.
- Substitute walnuts for whatever nuts you prefer.
- Use a blender or food processor to grind nuts into a coarse meal.
- This dish will keep well in the fridge for up to three days but the bananas will take on a somewhat unappealing grey hue … just cover with more yoghurt or cream!
- Feel free to switch bananas for berries or even apples.
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- This recipe was created by Katie Rainbird for Kidspot, New Zealand's best recipe finder. You can follow Katie at Katie180.