Sarah Tuck's Oaty Banana Bread
Photography Sarah Tuck.
A favourite recipe of Sarah Tuck, this banana cake can be thrown together quickly in a bowl using ripe bananas and porridge oats for a nutty, filling loaf.
INGREDIENTS
4 medium ripe bananas, mashed
¼ cup flavourless oil suitable for baking, e.g rice bran
¼ natural yoghurt
½ cup caster sugar
1 egg
1 teaspoon vanilla extract
1½ cups plus 2 tablespoons self-raising flour
¾ cup porridge oats (or whole grain oats, whizzed in a food processor)
1 teaspoon each cinnamon and sugar mixed together
Banana bread has got to be one of the most comforting things to eat, and this one has the added bonus of a good helping of oaty fibre, and a liberal sprinkling of cinnamon sugar on top.
METHOD
This will only take around 5 minutes! Preheat oven to 170˚C (340˚F) and grease and line a loaf tin. Whisk bananas, oil, yoghurt, sugar, egg and vanilla together in a bowl. Sift in flour and add oats and stir to combine. Spoon into loaf tin, sprinkle with cinnamon sugar and cook 45–50 mins until lightly golden and cooked through.
Let it cool in the tin for 15 minutes before turning out onto a wire rack – great sliced straight away with a cup of tea, or grilled and dotted in butter for several days afterwards.
Cook's tip: Instead of porridge oats you could substitute ¾ wholegrain oats (¾ cup after whizzing) which I blended until moderately fine in the food processor. It makes for an excellent result with a lovely 'nubbly' texture and earthy flavour.
Stuck in the Kitchen
This recipe has been reproduced with permission from Sarah Tuck, from her beautifully photographed food blog, Stuck in the Kitchen. For more recipe ideas and cooking inspiration, like her Facebook page. To read a little more about her and find out how Stuck in the Kitchen began, read our story on her.
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