I often freeze over ripe bananas, and home made banana bread is a great way of using them up. This is a slightly healthier take on an old favourite. A work in progress – I would like to use more oats and less flour if possible. I will update once confirmed. Feel free to use all white flour if you prefer.
- 3/4 cup sugar or sweetner
- 1/3 cup milk
- 1/3 cup oil (e.g. canola)
- 1/3 cup yogurt
- 3 large or 4 medium bananas, mashed
- 1 tsp vanilla
- 2 eggs
- 1 1/2 cups cake flour
- 1/2 cup wholewheat flour
- 1 1/2 cup oats (not instant)
- 1 tblsp baking powder
- 1/2 tsp bicarb
- 1 tsp cinnamon
- 1/2 tsp nutmeg
Heat oven to 180 degrees. Line a loaf tin with oiled baking paper. Put all wet ingredients into a jug and beat until fully mixed. Combined all dry ingredients and stir well. Add wet ingredients to dry and stir until just combined (do not overmix!).
Transer batter to the loaf tin, and put into oven. In total, it should bake for about 45 minutes but you will probably need to cover in tinfoil about halfway through if the top gets too brown. Check after the 45 minutes and if a knife inserted into the middle comes out wet then bake for further increments of 5 minutes until done.
Leave in tin until slightly cooled, and serve when cold with lots of butter.
Until it looks pretty 