A twist on banana loaf

IMG_0170When looking for a healthy way to use up bananas, this is a pretty darn good option. It uses basic store cupboard ingredients and, of course, those pesky brown bananas.


3 ripe bananas

240ml milk

2 eggs

1tbsp baking powder

200g oats

70g wheat bran (optional)

1 tsp vanilla extract

100g chopped nuts (we used hazelnuts, roasted and skin removed)

hazelnutsMash the bananas and mix with the rest of the wet ingredients (milk, eggs and vanilla extract). Then combine the baking powder, oats and wheat bran and add to the wet ingredients. If you don’t use the wheat bran (not using it will make the loaf gluten-free) then use 270g of gluten-free oats. Stir in the chopped nuts – you could also use raisins or other dried fruit, blueberries or chocolate chips if you want to splash out. Spoon into a cake/loaf tin or individual muffin cases and bake at 180C for 20-30 minutes until starting to go golden brown. Leave to cool before removing from cases.

banana loafGreat for breakfast with yoghurt or for an energy boost at any time of the day.banana loaf

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