A variation on the classic, this recipe makes two loaves.
Ingredients
- 65g Flahavan's Organic Jumbo Oats
- 100g Porridge Oats
- 130g Whole Wheat Flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon ground cinnamon
- Pinch of sea salt
- 4 medium very ripe bananas, mashed
- 300ml honey
- 300ml maple syrup
- 60g unsalted butter, melted
- 60ml oat milk
- 100g low fat Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
Method
- Preheat the oven to 170ºC fan bake. Spread 50g of jumbo oats and 100g of Flahavan’s Organic Porridge Oats in a single layer on a baking tray lined with baking paper and place in the oven.
- Toast the oats for 8-10 minutes, until very light golden, mixing once halfway through. Remove from the oven and set aside to cool.
- Using baking paper, line two 20 x 6cm loaf tins leaving two sides overhanging slightly. Lightly mist with non-stick spray.
- In a bowl, mix together all the dry ingredients, then stir in the toasted oats and set aside.
- Mash the bananas with a fork in a large mixing bowl, then whisk in the wet ingredients, adding the eggs and vanilla extract last–the batter will have a very wet consistency at this stage.
- Add the dry ingredients to the wet mixture. Slowly and gently stir the mixture with a wooden spoon until thoroughly combined. Pour the batter evenly into the 2 prepared loaf tins, leaving 1cm at the top. Sprinkle the banana bread mix with the remaining oats for decoration.
- Bake for 25minutes, then loosely cover the tins with foil and return to the oven for a further 25 mins. Once cooked, remove from the oven and leave to cool in the loaf tins for an hour before transferring to a dish and serving.
