Instructions

1. Heat the oven to 170°C. Grease and line a medium loaf tin.
2. In a large mixing bowl, mash the bananas with a fork. Add the oats, cinnamon and milk and rest for 10 minutes.
3. Meanwhile, ground the flax seeds and walnuts, separately, in a small food processor. Mix the flax seeds with the orange juice in a small bowl and set aside.
4. Add the flour, baking powder to the banana mixture and combine. Add the flax mixture and ground walnuts, mix, then add more oat milk, if the mixture is too doughy (it should be light). Finally, fold in the mixed peel.
5. Tip the batter into the prepared tin, spreading it out evenly.
6. Bake the cake in the middle of the oven for 45 minutes. Poke the cake with a skewer - if it comes out clean, it’s done; if not, bake it for another 5-10 minutes and test again.
7. When the cake is cooked through, take the tin out of the oven. Leave the cake in the tin for 5 minutes, then transfer it to a wire rack. Let it cool completely before slicing.