I recently came across this recipe in the Co-op food magazine and thought it sounded absolutely delicious. This banana bread is a perfect alternative for a breakfast treat and can also be enjoyed throughout the day. The pairing of bananas and walnuts was just divine and I particularly enjoyed eating my slice(s) with a frothy cappuccino. How will you eat yours?
Ingredients ~ makes 8 slices
2 tbsp vegetable oil, plus extra for greasing
75g fat free Greek style yogurt
31/2 tbsp clear honey
50g light brown soft sugar
1 tsp vanilla extract
2 bananas, mashed, plus 1/2 banana sliced
50g walnuts, chopped, plus 5 halves reserved
50g raisins (I used sultanas, purely as a preferred choice)
75g porridge oats
150g self-raising flour
- Preheat the oven to 180°C/ fan 160°C/ Gas 4. Grease and line a 900g loaf tin with greaseproof paper.
- Whisk the oil, yogurt, honey, sugar, vanilla extract and eggs together, then stir in the mashed bananas. Add the walnuts, raisins, oats and flour and beat together with a wooden spoon.
- Pour into the loaf tin and top with the banana slices and reserved walnut halves. Cook for 1 hour or until a skewer inserted into the middle of the loaf comes out clean.
- Remove from the oven. Cool on a wire rack for 10 minutes before turning out and allowing to cool fully. Enjoy!
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