Why do we love banana bread so much? Well it is so easy to make, it gets rid of all those black bananas and the main reason, it is bloomin’ delicious! I usually make the Avoca Banana Bread but it is laden with sugar. Lately though I have been messing around with a healthy version. It is important that the bread offers some nutrition too.
This version is so good, honestly I am not joking with you! The bread is ideal for anyone who is looking for a quick snack or feeding hungry little ones( or adults) after sport.
The porridge offers long lasting energy, the bananas meanwhile give a quicker energy boast. The healthy fat in the greek yogurt is brilliant for everyone and it also contains vitamin D and calcium. I would love to tell you it has no refined sugar but it does. Honey has been tested, amongst other versions of sugar, but the small amount of brown sugar just gives it that added something. There is also the added benefit of plenty of fibre… which many of us do not get enough of.
Oh and eating it straight from the oven is divine, half the loaf was scoffed within 15 minutes (not all by me!). You can try whichever version of oatmeal you like the texture of most.
This recipe is so simple a child can make it!
Prep time: 15 minutes
Cooking time: 1 hour (depends on your oven though)
Nutritional value: 120 calories per slice, each loaf providing 12 slices.
1 500g Greek Yogurt
9 overripe Bananas (peeled and mashed)
6 Eggs (beaten)
3 cups Porridge Oats
4.5 cups Wholewheat Flour (brown or white)
1.5 teaspoons Baking Powder
1 teaspoon Salt
1.5 cup Brown Sugar
3 teaspoons vanilla extract
(If this is a treat you can add 1 cup dark chocolate chips in)
1. Preheat the oven to 160 degrees Celsius. Spray two loaf tins with a small amount of oil or line with parchment.
2. Mix mashed banana and Greek yogurt together.
3. Slowly add beaten eggs in and mix well.
4. Stir in vanilla extract and brown sugar.
5. In another bowl combine salt, flour and baking soda. Mix into wet ingredients.
6. Stir in the oats, and chocolate chips if using them.
7. Pop the mixture evenly into the two loaf tins.
8. Place them in the middle of the oven for 1 hour. Check after 30 minutes and cover with tinfoil to avoid burning.
9. Check the loaves are ready by inserting a knife. If it comes out clean the bread is ready.
10. Leave to cool on a wire rack.
11. Pop the kettle on and make a cuppa.
12. Cut yourself a slice and enjoy!