Oaty Banana Bread
This one's more like banana cake... ssshh!
Serves 16|Takes 1 hour
65g Flahavan’s Jumbo Oats
100g Flahavan’s 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 maple syrup
60g unsalted butter, melted
60ml oat milk
100g low fat Greek yogurt
2 large eggs
1 teaspoon vanilla extract
Preheat the oven to 170ºC fan bake. Spread 50g of Flahavan’s Organic 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 half way 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 25 minutes, 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.