This one came from the insert to my Delicious magazine subscription. It’s an advertisement for Uncle Tobys’ oats, by Mearle Parrish (whoever that is?). I cut the sugar down from 3/4 cup to 1/3 and I found it was plenty sweet. I did use the Carnation milk, but there’s no reason why plain old milk wouldn’t work also.
To increase the nutrition slightly (and make it easier to justify having banana bread for breakfast), I used 1 cup of wholemeal SR flour, together with 1 cup of white SR flour. You could go all wholemeal, but it would make the end product slightly denser.
It was coming up to dinner time before the bread was finished, but I had to share the end slice with J, fresh and hot from the oven. It really is best that way.
Banana Oat Bread
|Prep time||10 minutes|
|Cook time||1 hour|
|Total time||1 hour, 10 minutes|
|Meal type||Breakfast, Dessert, Snack|
- 185ml Can (Carnation light and creamy milk (or milk))
- 1/3 cup brown sugar
- 2 eggs
- 3 bananas (very ripe, mashed)
- 1/3 cup rolled oats
- 2 cups self-raising flour ((I used half wholemeal))
|1||Preheat over to 160* (fan forced).|
|2||Grease a loaf tin and line with baking paper|
|3||Whisk the milk, sugar and eggs together in a medium bowl.|
|4||Fold through the mashed banana, oats and flour.|
|5||Spoon the mixture into your loaf tin. Sprinkle with a pinch of rolled oats.|
|6||Bake for 1 hour, until a skewer in the centre comes out clean.|
|7||Serve warm, with a bit of butter.|