• ½ cup of wholegrain oats (keep aside 1Tbsp for topping)
• 1 cup wholemeal flour
• ½ tsp baking soda
• 2 teaspoons baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 1 ½ cups mashed very ripe bananas (approx. 3 medium bananas)
• ¼ cup of honey
• 4 Tbsp Olive oil
• ½ cup milk (cow, oat, soy, almond)
• 3 Tbsp unsweetened Greek Yoghurt
• 2 eggs
• 1 tsp vanilla essence
Optional additions: walnuts or pecans. Fold ½ cup chopped nuts into the dry ingredients.
In a medium mixing bowl, whisk together the wholemeal flour, oats, baking soda, baking powder, cinnamon, and salt. Set aside.
Mash the bananas in the bottom of a large mixing bowl with a fork, whisk in the honey, oil, milk, and Greek yogurt. One at a time, whisk in the eggs. Whisk in the vanilla essence.
Add the dry ingredients to the banana-honey mixture. By hand stir very slowly and gently, stopping as soon as the flour disappears (the less you mix the more tender your bread will be).
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the batter with remaining 1 tablespoon oats for decoration.
Keep an eye on your bread as it is baking, as you’ll want to cover it with foil once it starts to brown. If you don’t cover it, by the time the loaf is finished baking, the edges will be quite dark.
Bake for 30 minutes, then loosely cover the pan with foil, making sure that the foil shields both ends of the pan (because the bread is sweetened with honey, it will caramelise and become dark at the corners).
Continue baking for 1 hour or until a small, thin knife inserted in the centre of the loaf comes out without any wet batter clinging to it. Repeat the test once or twice. Every oven cooks differently so the cooking time is a guide.
Let the loaf cool for 1 hour before removing from the pan. Allow to cool completely before cutting (again approx. 1 hour). Slice and serve with peanut or almond butter or just as it is.
TO STORE: Once the bread has fully cooled, place it in an airtight storage container lined with a paper towel. Lay another paper towel over the top of the bread. Seal, and keep at room temperature for up to 1 week.
TO FREEZE: Place the oatmeal banana bread slices in an airtight freezer-safe storage container andfreeze for up to 3 months.