A simple, no fuss banana bread. As always, banana bread/ loaf, whatever you want to call it, is a great way to use up over ripe bananas (the riper the better!), but this recipe only needs five ingredients- simple, right? And you probably already have them in your kitchen too! It makes a dense, oaty bread, rather than a fluffy banana cake (just to manage expectations!)- which I find perfect for early morning breakfasts, naturally sweetened by the bananas and honey. Delicious with peanut butter slathered in top! 😋
160g rolled porridge oats
3 medium ripe bananas (and an extra one for topping)
1 tsp bicarbonate of soda
2 large eggs
1. Preheat the oven to 180C and line or grease a loaf tin.
2. Place the porridge oats in a food processor and blitz until flour-like consistency. Add all remaining ingredients to the food processor and blitz until thoroughly combined. Transfer mixture to loaf tin, top with an additional banana and bake in the oven for 20-25mins until cooked through.
3. Allow to completely cool in the tin before removing then store in an airtight container in the fridge.