BANANA OAT LOAF
This nutritious loaf is easy to make and will give the whole house a wonderful aroma. The apple purée and yoghurt keeps the loaf lovely and moist.
MAKES 1 loaf (12 slices) Preparation time: 20-30 minutes Baking time: 1 hour
500 ml (2 c) gluten-free oats 10 ml (2 t) bicarbonate of soda 5 ml (1 t) salt 5 ml (1 t) ground cinnamon 2 eggs 5 ml (1 t) vanilla essence 2 bananas, mashed 125 ml (½ c) apple purée 125 ml (½ c) plain yoghurt 60 ml (¼ c) melted butter or oil 180 ml (¾ c) brown sugar 30 ml (2 T) honey 250 ml (1 c) pecan nuts, roughly chopped 1 whole banana, halved lengthways almond slivers to garnish butter to serve
1 Preheat the oven to 180 °C and grease a medium loaf tin with nonstick spray. 2 In a food processor blitz the oats, bicarbonate of soda, salt and cinnamon. 3 Whisk together the eggs, vanilla essence, bananas, apple purée, yoghurt, butter or oil, brown sugar and honey. 4 Add the banana mixture to the oat mixture and mix well. Add the pecan nuts and spoon into the prepared tin. 5 Top with a long slice of banana and bake for 1 hour or until done (a testing skewer inserted in the middle should come out clean). 6 Garnish with almond slivers and serve with butter.