BANANA BREAD PORRIDGE LOAF
MAKES 1 MEDIUM LOAF, PREP TAKES 10 MINS, BAKE FOR 40-45 MINS (VG* DF* V GF*)
Don’t be put off by the number of ingredients here, they’re all super cheap and most you probably already have in. A slice of this breakfast loaf is the perfect well-balanced brekkie for all the family. Add some 100 per cent nut butter on top to get in those essential fatty acids and nutrients.
LEFTOVERS
Leftovers will keep in an airtight container at room temperature for up to a week, or freeze in slices for up to 3 months. Defrost in the toaster until piping hot throughout.
INGREDIENTS
■ 2 large, ripe bananas
■ 100g (scant 1⁄2 cup) unsalted butter* or sunflower oil, plus extra for greasing
■ 100g (3/1oz) raisins or sultanas
■ 3 eggs
■ 30g (2 tbsp) caster sugar (superfine) (optional)
■ 2 tsp vanilla extract
■ 150g (1/2 cups) porridge oats*
■ 2 tsp ground cinnamon
■ 200g (1/2 cups) self-raising flour*
■ 1 tsp baking powder*
METHOD
Preheat the oven to 170°C fan (190°C/375°F/Gas 5). Line a 900g (2lb) 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, then 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 the top 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 to sit for 5 minutes before lifting out of the tin and placing on a cooling rack to go cold for slicing. You can enjoy this 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.
This bread is great on its own and with a little butter, honey or jam for children aged over one. As it gets staler, refresh in the toaster for a crispy on the outside and soft in the middle texture. So yum!