I may have baked this in a cake tin, but it’s too wholesome to justify the ‘cake’ label.
Oats and yoghurt keep this recipe deep within ‘loaf’ territory.
(Bonus: One bowl, no electric mixer required!)
Recipe adapted from Molasses Banana-Oat Bread by Our Lady of Second Helpings.
5 tbsp butter, at room temp
1/3 cup caster sugar
3 overripe bananas
1/4 cup unsweetened Greek yoghurt (I used nonfat Jalna)
1/4 cup golden syrup
1 tsp vanilla
1 + 1/2 cups plain flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
3/4 cup rolled oats
- Preheat the oven to 165° C. Butter the sides and bottom of a springform cake tin — or a large loaf tin — and line the bottom with baking paper.
- Put the butter and sugar in a large mixing bowl, then add the bananas (whole) and with a large fork, mash them into the butter and sugar until you have a smooth mixture.
- Add the eggs, yoghurt, golden syrup and vanilla, and mix briskly with the fork until fully incorporated.
- Sift in the flour, baking soda, salt and cinnamon, then add the oats and stir with a wooden spoon until fully combined.
- Pour the batter into your prepared tin, smooth out the top with a spatula, and bake for about 40 minutes, or until a bamboo skewer inserted into the middle comes out clean and dry.
- Remove from the oven and leave in the tin on a cooling rack for about 20 minutes ‚ then remove the sides of the tin and leave the loaf again until it has cooled completely.
- Store in an airtight container OR serve immediately with a bit of butter and extra golden syrup OR cut and wrap single portions in cling wrap then freeze until needed.