Holie’s Granola Upside-down Banana Bread

The perfect high protein breakfast with a twist

10 minutes prep

1.5 hours cook

Serves 4-6

Twisted

Ingredients

Banana bread:

3 ripe bananas, sliced lengthways

250 gmixed berries (blueberries, raspberries, blackberries)

2 tbsphoney

1/2 tspcinnamon

a pinch salt

60 gHolie's Almond Granola Clusters

3 ripe bananas, mashed

2 eggs

120 mlmilk of choice

60 mlmelted coconut oil

1 tspvanilla extract

200 gplain flour

1 tspbaking powder

1/2 tspbicarbonate of soda

1/2 tspsalt

to serve natural yoghurt

Caramelised bananas, soft banana bread, and crunchy Holie’s Protein Spiced Almond Granola Clusters baked right through, then flipped for that unreal cheesecake style base. Make it ahead, slice it for the week, toast it, add yoghurt and suddenly everyones jealous of YOUR breakfast

Method

Heat oven to 200°C. Toss the banana slices with the honey, cinnamon and a pinch of salt. Roast on a lined tray for 20–25 minutes until deeply golden and sticky.

Line a loaf tin with baking paper. Arrange the caramelised bananas in the base of the tin, cut-side down. Fill the gaps with berries until you can't see any of the baking paper underneath.

Mash the bananas in a bowl. Whisk in the eggs, milk, oil or butter and vanilla. Add the flour, baking powder, bicarbonate of soda and salt and mix until just combined.

Pour the batter gently into the tin over the bananas and smooth the mixture with the back of a spoon. Press a handful of berries into the batter, then, sprinkle granola over the top until you have an even layer.

Reduce the oven to 180°C and bake for 45–55 minutes until golden and a skewer comes out clean.

Leave to cool for 10–15 minutes, then carefully turn out onto a plate so the granola is on the base and the bananas sit on top. Serve with yoghurt and more berries.