I’ve been addicted to olive oil cakes lately - it just adds that extra depth to your baking without overpowering it.
Mix the flour, muesli, cacao powder, baking powder, pinch of salt and walnuts together in a large bowl and put aside. Add the ripe banana, peanut butter, egg, almond butter and extra virgin olive oil to a blender and mix until combined. Add more olive oil if mix looks dry.
Pour into your bread tray or long thin baking tray and top with baobab & rapberry coconut clusters (they're SO ADDICTIVE you need to get your hands on this - fabulous for topping breakfast bowls too), half a banana sliced lengthwise to 3 long slices, and some choco granola.
Bake at 175C for 50 minutes. Serve with extra almond butter and honey or fruit if desired (there’s no sweetener used in the banana bread itself apart from the banana, peanut butter, dried fruit and muesli).