This lovely loaf is a great way to use up over ripe bananas, but its so delicious I find myself intentionally over-ripening bananas - regularly!
This recipe makes a loaf with a light cake consistency, not a heavy stodgy loaf (which I know many people - including my hubby- love). It's a tasty addition to your breakfast or tea table, and my kiddies love it for a snack or with some chocolate spread on it for lunch.
200g light brown sugar
2 large eggs
280g bananas, well mashed
125ml sunflower oil
10ml bicarbonate of soda
150g plain flour
100g whole wheat flour (brown bread flour works well too)
125ml of rolled oats to sprinkle and 1 banana, 1/2 of it cubed, 1/2 finely sliced.
Preheat the oven to 150C or 300F
Grease a standard sized loaf till well, and line the bottom with baking parchment.
Beat eggs and sugar together until very fluffy. Add the banana, and beat until smooth. Add the oil and bicarbonate of soda and beat again. Add the flour and the milk and mix on a low speed until smooth. Fold in the 1/2 a cubed banana and empty mix into the greased and lined loaf tin. Sprinkle the oats on the top of the loaf, as well as the finely sliced banana to decorate. You can also sprinkle a tablespoon of brown sugar over the loaf to make a delicious caramelised topping.
Bake at 150C/300F in a fan oven OR 170C/340F in a conventional oven for 50 minutes, or until golden brown. A sharp knife inserted into the cake should come out completely clean.
Leave to cool in the tin for 15 minutes and then turn out onto a cooling rack to cool completely.
* This recipe doubles up well, cook the loaf tins side by side on the same level for best results.
* A single recipe makes 18 regular sized muffins - bake at 180C or 355F for 12-15 minutes
* Both the muffins and the loaves freeze well. Wrap loaves in baking parchment and then cling film. Defrost a loaf in a low oven for 40mins or on the counter overnight. Muffins can be defrosted in a jiffy in the microwave.