Banana bread porridge loaf recipe
With its moist texture and naturally sweet flavour, banana bread is always a crowd-pleaser – the quintessential bake for when you've let your bananas sit on the counter for a bit too long.
This wonderfully hearty recipe, from family food expert Rebecca Wilson, is jam-packed with all the good stuff: porridge oats, dried fruit and sweet bananas. It’s also one of the thriftiest treats out there, making delicious use of super-cheap ingredients that you’ll likely already have in the cupboard and fruit bowl.
Grab a slice for breakfast or as a filling snack at any time of day.
Want to make your banana bread even tastier? Add some fresh raspberries and a generous smothering of nut butter on top to get in those essential fatty acids and nutrients.
Things to note:
Leftovers will keep in an airtight container at room temperature for up to a week, or you can freeze the loaf in slices for up to three months. Defrost in the toaster until piping hot throughout.
This bread is great on its own or with a little butter, honey or jam. And as it gets staler, simply refresh in the toaster.
For US ingredients and measurements, use the drop-down menu and select 'Cups'.
Ingredients
- 100 g melted unsalted butter or sunflower oil, plus extra for greasing
- 100 g raisins or sultanas
- 3 eggs
- 100 g caster sugar (optional)
- 2 tsp vanilla extract
- 150 g porridge oats
- 2 tsp ground cinnamon
- 200 g self-raising flour
- 1 tsp baking powder
- 2 large, ripe bananas
- 3.5 oz melted unsalted butter or sunflower oil, plus extra for greasing
- 3.5 oz raisins or sultanas
- 3 eggs
- 3.5 oz caster sugar (optional)
- 2 tsp vanilla extract
- 5.3 oz porridge oats
- 2 tsp ground cinnamon
- 7.1 oz self-raising flour
- 1 tsp baking powder
- 2 large, ripe bananas
- 3.5 oz melted unsalted butter or sunflower oil, plus extra for greasing
- 3.5 oz raisins or sultanas
- 3 eggs
- 3.5 oz superfine sugar (optional)
- 2 tsp vanilla extract
- 5.3 oz porridge oats
- 2 tsp ground cinnamon
- 7.1 oz self-raising flour
- 1 tsp baking powder
- 2 large, ripe bananas
Details
- Cuisine: British
- Recipe Type: Breakfast
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 45 mins
- Serves: 8
Step-by-step
- Preheat the oven to 190°C/170°C fan/375°F/gas mark 5. Line a 2lb (900g) loaf tin with non-stick baking paper and grease any sides that are still exposed.
- In a large mixing bowl, add the bananas and mash with the back of a fork. Crack in the eggs and add the melted butter or oil, along with the sugar, if using, and vanilla extract. Whisk well to combine.
- If your dried fruits are quite large, run a knife over them to cut into smaller sizes. Add to the banana mixture along with the oats and cinnamon, stirring to combine.
- Sift the flour and baking powder into the batter and briefly mix together until you see no white flour, but be sure to avoid overmixing as this will prevent your loaf from being light.
- Pour the batter into your prepared loaf tin, level out the top and scatter a few oats over before placing on the middle shelf of your oven to bake for 40-45 minutes, until well risen and an inserted knife comes out clean.
- Allow the loaf to sit for 5 minutes before you lift it out of the tin, then place it on a cooling rack to go cold before you slice. You can enjoy it warm, but note that if you cut into it when it’s still very warm, you run the risk of the bread drying out sooner than it normally would.
Recipe adapted from Budget Family Food by Rebecca Wilson (published by Dorling Kindersley, £16.99). Photography: Clare Winfield.
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