There are weeks when I bake almost nothing and periods when I just can’t stop experimenting in the kitchen. The latter was definitely true for the last few weeks and this hearty banana bread was a delicious result.
This lovely banana bread gets just the right amount of sweetness from the banana and honey and is great with a cup of coffee or tea. At the same time, the oats deliver energy and make this an ideal filling and satisfying snack.
I love how this basic recipe lends itself to variations. Those with sweet tooth might prefer to add some extra honey or a handful of chocolate chips; others will use coconut oil instead of butter. I cut half of the bananas in small pieces for extra structure, but some nuts deliver the same result. The white flour can be substituted for different kinds, just experiment and see what works for you.
Tip: Leftover banana bread can be easily toasted and is delicious with some butter, marmalade and/or chocolate spread.
1 regular size or 2 small cakes
2 tablespoons (30 gr) butter
2 tablespoons honey
1 ½ cup (120 gr) rolled oats
½ cup (60 gr) flour
1/2 teaspoon baking powder
a pinch of salt
cinnamon, to taste
1 ripe banana, mashed
1 ripe banana, in little pieces
½ cup (120 ml) milk
optional: handful of nuts, raisins or chocolate chips
1. Preheat oven to 340F (170C).
2. Melt the butter and honey together. You can microwave in a bowl for a few seconds or use a pan.
3. Mix the oats, flour, baking powder, salt and cinnamon in another bowl.
4. Add the melted butter mixture, mashed banana and milk to the dry ingredients. Mix until just combined.
5. Add the banana pieces and optional add-ins. Fill a greased and lined cake tin with this very thick batter.
6. Bake for 45-55 minutes, or until a toothpick comes out clean. Two smaller cakes need about 30 minutes. Let cool on a rack.
7. Slice and eat.