Banana and oat bread
This is a great way of using up overripe bananas. Whenever I have an overripe banana I always chop it up and keep it in a big freezer bag so I can make smoothies, ice-cream or banana bread whenever I want rather than having to wait for a soft banana!
Recipe by Jo Ingleby.
Banana and oat bread
This is a great way of using up overripe bananas. Whenever I have an overripe banana I always chop it up and keep it in a big freezer bag so I can make smoothies, ice-cream or banana bread whenever I want rather than having to wait for a soft banana!
Recipe by Jo Ingleby.
Cooking Instructions
- 1
Preheat the oven to 180c (gas 4).
- 2
Mash the bananas until smooth, add the eggs and mix together.
- 3
In a large mixing bowl beat the butter until light and fluffy.
- 4
Add the mashed banana and eggs then mix well.
- 5
Stir in the honey and yogurt.
- 6
Keep stirring and add the flour and oats as you stir so they are well mixed in.
- 7
Finally stir in the baking powder and cinnamon (and any of the optional extras).
- 8
Line a loaf tin with grease-proof paper, pour the mixture into the tin and spread into the corners.
- 9
Place in the oven for 45-50 minutes or until golden brown. To test whether the banana bread is ready push a cocktail stick into the middle. If it comes out clean it is done. Allow to cool fully before slicing.
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