Ingredients
- ¼ cup (60ml) olive oil
- ¼ cup (80ml) maple syrup
- 3 eggs
- 3 medium bananas, mashed
- ½ cup (50g) hazelnut meal
- ¼ cup (40g) wholemeal self-raising flour
- 1 tablespoon linseeds (flaxseeds)
- ¼ cup (30g) chopped unsalted pecans
- ¼ cup (40g) chopped unsalted cashews
- ¼ cup (40g) chopped unsalted almonds
- ¼ cup (70g) no added salt almond butter
- 14 raspberries, halved
Method
Step 1
Preheat oven to 180°C. Grease and line a 10cm x 20cm (base measurement) loaf pan with baking paper. Whisk oil, syrup, eggs and banana together in a large bowl. Add hazelnut meal, flour, linseeds and half the combined nuts. Stir to combine. Pour mixture into the prepared pan. Smooth the surface and sprinkle with the remaining nuts.
Step 2
Bake for 40-45 minutes or until a skewer inserted in the centre comes out clean. Stand for 5 mins before transferring to a wire rack to cool.
Step 3
Cut the loaf into pieces, spread with almond butter and serve with raspberries.
