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Archive for May, 2012

I’ve worked on this for about a year, so I know it’s how I like it! You might disagree, so there are some variations you can make at the end.

3 or 4 bananas, very ripe, mashed

small cup (about 120ml) milk or soya milk

135g muscavado sugar (dark or light, depending on taste)

70g rapeseed oil

200g wholemeal flour

50g oats

4 teaspoons baking powder

1/4 teaspoon bicarb of soda

Preheat the oven to 180 degrees. Blend bananas, milk, sugar and oil to make a sort of runny paste. (I use a handheld blender but you could do it with a fork.) Sieve the flour, baking powder and bicarbanate of soda onto the paste, making sure the baking powder and bicarbanate is well mixed into the flour. Add the oats and stir everything. Put it in a loaf tin and bake for about 45-50 min. (Check after 40)

 

If it’s a bit too bananaey for you, you can use less ripe bananas (but you might need a bit more sugar, say another 20g) or you can use just 2 bananas and this will make the bread less heavy and reduce the cooking time by about 5 min. I use oats because I love them, but you can just use 250g flour. And it can be white or wholemeal. I once tried 50g couscous instead of 50g oats. that’s nice too. A teaspoon of nutmeg is really tasty, and makes the kitchen smell fantastic.

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