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  • 1 egg
  • 1 cup flour
  • 1 cup self-raising flour
  • 2 tsp baking powder
  • 1 tsp bicarb
  • Pinch salt
  • 1 tsp ground cinnamon
  • 2 ripe bananas peeled
  • 6 pitted dates
  • ¼ cup almond butter
  • 1 cup Milky Almonds Original Milk
  • ¼ cup extra virgin olive oil
  • ½ cup chocolate chips


  1. Preheat oven to 170 degrees C for fan forced, 190 degrees C for conventional
  2. Line a 20cm x 10cm loaf tin with baking paper
  3. In a medium sized bowl sift together flours, bicarb soda, baking powder, cinnamon and salt
  4. In your blender combine bananas, almond butter, dates, milk and oil and combine
  5. Add the egg into banana mixture and combine for a few seconds further
  6. Add went ingredients to dry ingredients and stir until combined
  7. Add the chocolate chips and stir through
  8. Pour mixture into loaf tin. If you have an additional banana, slice in half lengthways and place on top
  9. Bake for approx. 50 minutes. You will know when it’s ready when you insert a skewer in the centre and it comes out clean
  10. Remove from oven and allow to cool for 20-25 minutes
  11. Remove from loaf tin and cut into slices. Your banana bread will keep in a container in the fridge for up to 7 days
  12. Serve with coconut yogurt, a drizzle of honey or your favourite nut butter