Bananas, oats and sultanas all crammed into one loaf, it’s so full of ingredients, you can almost convince yourself that it’s good for you. It’s perfect for a busy family life.
The banana bread is soft, but firm enough, so that it doesn’t fall apart. An added bonus is that my kids love it and the slices fit nicely into my jersey pockets for a quick snack on a bike ride.
This Banana Bread recipe is really simple to make. To make it you just need a pan, a bowl and a loaf tin and any mixing is with a fork. In a nutshell:
- You mash the banana
- Melt the butter and sugar
- Then throw everything into a bowl and mix together.
I’m constantly tinkering with my recipe, to see how much goodness and slow release energy I can get into it. Therefore in my latest recipe variation I’ve added sultanas. This creates a beautiful soft squidgy texture with hits of sweetness when you bite into one.
Give it a go, it’s perfect with a coffee or a glass of milk or wrapped up for a breaktime snack.
I’m a big fan of cinnamon, you can add a bit more if you like a bit more spice. Alternatively you could substitute it with Allspice if you prefer, or don’t have any in.
Also light brown sugar can replace the dark brown or normal porridge oats could be used instead of jumbo oats. This will change the colour, flavour and texture slightly, but it still makes an amazing loaf.
- 3 ripe bananas
- 120g unsalted butter
- 150g dark brown sugar
- 1 large egg
- 1 tsp baking powder
- 1 tsp cinnamon
- 125g plain flour
- 100g jumbo oats
- 100g sultanas
- Small saucepan
- Mixing bowl
- Loaf tin, about 20cm long
- Turn on the oven at 180c.
- Next grease the tin and line with a strip of parchment.
- Melt the butter and sugar in a pan on a medium heat. You need to keep an eye on it, but you can pretty much leave it to melt by itself.
- While it’s melting, peel and mash the bananas with a fork in the bowl.
- Add all other ingredients to the bowl and mix together, then once it’s melted add the butter/sugar mix.
- Pour mixture into the tin and bake for 50 minutes or until a skewer comes out clean.
- After 40 minutes check how the loaf is cooking, if the top of the loaf is getting a bit too dark, place some foil over the top.
- Then check the loaf again after the full 50 minutes and check with a skewer.
- Leave to cool on a rack
My oven is a fan oven and the bread cooks pretty consistently in 50 minutes, but it may need 5-10 minutes longer.
For other cycle snacks try: