Yesterday we were lucky enough to escape the city for the day.
After a quick breakfast of smashed avocado on toast we packed up the car with the usual necessities and headed out to my mother’s house for a much longed after catch up and cuddles.
I adore going home. There is something so special about spending time in the house and town you grew up in.
After a day filled with much gossiping, cups of tea, delicious food and playtime in sunshine at the park we all too quickly had to leave and as we drove over the expressway entering the city I felt the pangs of missing home in the pit of my stomach.
Still feeling a tiny bit homesick this morning I decided to conjure up a little homely comfort by way of a freshly baked banana oat loaf. There is nothing quite like a gorgeous loaf of banana bread baking and filling the house with the aromas of comfort and my childhood to ward off any feelings of uneasiness and longing and as I retrieved the golden loaf from the oven and inhaled the wonderful mixture of banana, cinnamon and brown sugar I was once again feeling the true loveliness of home.
To create you own loaf of lovely banana oat bread simply…
Start by mashing 3 small (or 2 large) bananas in a large bowl.
Add the brown sugar, eggs, vegetable oil, vanilla and yoghurt and whisk to combine.
Sift over the flour, baking powder, cinnamon, nutmeg, ginger and cardamom.
Add the oats and stir to combine.
Pour the lovely golden banana spiked batter into a loaf tin lined with baking paper and sprinkle with a handful of extra oats, brown sugar and a dusting of cinnamon. Pop into an oven heated to 180°C (350°F) and bake for 45-50 minutes or until cooked and golden. When a skewer is inserted and removed clean the cake is cooked.
Serve warm or at room temperature with a handful of fresh strawberries.
Banana oat bread
INGREDIENTS
2 large bananas (or 3 small)
¾ cup (180ml) vegetable oil
2 eggs
1 cup thick natural yoghurt
1 tsp vanilla essence
3/4 cup brown sugar
2 cups plain flour
2 tsp baking powder
1 tsp cinnamon, ground
½ tsp ginger, ground
½ tsp nutmeg, ground
½ tsp cardamom
1 cup rolled oats
METHOD
Preheat oven to 180°C. Place the bananas into a large mixing bowl and mash. Add the oil, eggs, yoghurt, vanilla and sugar and whisk to combine. Sift over the flour, baking powder and spices. Add the oats and stir until combined. Pour the mixture into a greased and lined loaf tin and bake for 45-50 minutes or until cooked when tested with a skewer. Allow the cake to cool a little before removing from tin and placing on cooling rack to cool completely.
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Avocado on toast is a perfect breakfast, but this banana bread looks more perfect than perfect! 🙂
I made this yesterday! I had a handful of chocolate chips left over from something else, so I threw them in the mix as well…delicious!
Yum! The choc chips would have been lovely!
I luuuuuuuv your boxes for lunch, would you tell where i can buy it for my son? We are in France. Thanks very much !!!
This was delicious!
I love your recipes and I want so bad to make these delicious things for my 20mo old but I am struggling. Normally I am quite good at baking and I have never botched a banana bread. But I am having trouble with this one, it is staying really dense and think inside, not really cooking through. It isnt raw but sort of squishy if that makes any sense and after 1.5hrs of baking. Is it the yogurt keeping it think and dense? Your pictures show it more light and airy. Maybe I have a baking powder problem? Although the cake does bounce back when I push on the center. so I think that is a good sign. Thanks for any tips!
Hi Christina! Thanks for your comment. This banana bread is quite dense and probably just needs a little more baking time. Cover the bread with foil (to stop browning) and pop back into the oven for another 10-15 minutes (don’t frequently open the oven to check the bread, your oven loses too much heat and will not be cooking the bread at the same rate). After the extra cooking time grab the loaf out and insert a skewer, if it removes cleanly your bread is done. If not, cover once again and pop back into the oven. I hope this helps!! Please report back, I’d love to know how you go Christina! Thanks again and happy baking. Kayla xx
Meant to say thick not think!
Hi, thank you so much for your recipes! I’ve made raspberry picklets, carrot fritters, Sweetcorn fritters, crispy chicken strips and sweet potato wedges and banana oat cookies so far and have just made your banana oat bread. I seem to have had the same issue as Christina, it took 1 and a half hours to cook through, I was thinking maybe my loaf tin isn’t big enough? I used a 450g (1lb) loaf tin. Not sure if this is the case, I’m new to baking 😊 however it was absolutely delicious. I didn’t have any cardamom so used half tsp of mixed spice instead. I will definitely be making this again, I couldn’t give it my 26 month old because he is poorly and off his food 😥 also my 6.5 month old has days when he simply isn’t interested in picking up and trying anything, just wants to breastfeed instead. Today is one of those days!
Hi there,
love your blog and am slowly making my way through the baked goods for my little one. She has been inhaling most of the baked goods so far apart from a mom fail for one of them. Totally my fault for mis reading the ingredients
I am planning to make this today but am trying to find a healthier alternative to the 3/4c brown sugar. Would honey be a good alternative or it may be too wet for the mixture. Would be great if you could advise. Coconut sugar is not available as it is hard to find out here in Singapore or cost me my firstborn to buy. Looking forward to your response.
P.S. Your mighty morning muffins and savoury muffins are my Olivia’s favourites. Hoovered up by her in 60 seconds! Next are the sweet potato fritters which is more like a sweet potato pancake as I had grated it in haste with the fine grate and the sweet potato tuna patties.
Hi lovely! So happy you’re enjoying our blog! If you like, leave out the brown sugar and pop in a half cup of maple (or agave) syrup instead. I do love taking with honey but its not suitable for kids under 1 and it often makes the bread brown too quickly in the oven. I hope this helps. Oh, the mashed bananas add plenty of natural sweetness to the loaf so if you can find a suitable sugar replacement, feel free to leave it out completely. Happy baking xxx
Hi Kayla
Thanks for responding. Will try to wing this using 3 tbsp of honey. I reckoned the mashed bananas should be good enough to sweeten the loaf. Wish me luck.
Cheers, Angie
Thought i might update that the bread was a success despite leaving out the brown sugar and substituting for 3 tbsp of honey and 1/4 c of raisins. The bread is very dense in the centre after 50 mins in the oven and need another 20 to 30 minutes to properly bake through for my oven covered with foil! Thanks again for posting and this looks like a keeper for us.