A delicious banana loaf, great for lunch boxes, snacks or dessert.
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Ingredients:
1/2 banana, chopped (for topping)
1/2 cup rolled oats (for topping)
1/4 cup light brown sugar (for topping)
1 cup wholemeal plain flour
1 cup plain flour
1/2 cup light brown sugar (for loaf)
2 tsp baking powder
1/4 tsp salt
2 ripe medium banana
2 eggs, lightly beaten
1 cup buttermilk
1 Tbsp canola oil
Directions:
Preheat oven to 190°C. Spray a loaf tin (9" x 5" x 2 1/2") with cooking spray.
In small bowl, combine topping ingredients (banana, rolled oats & 1/4 cup light brown sugar). Set aside.
In large bowl, whisk together flours, remaining sugar, baking powder and salt to combine.
In another small bowl, mash bananas. Mix in eggs, buttermilk and oil.
Stir wet ingredients into dry ones, mixing just until combined. Pour batter into prepared tin. Sprinkle topping evenly over batter.
Bake until skewer inserted into centre of bread comes out clean, 45 to 50 minutes. Do not worry if some bits of topping get very dark.
Let loaf rest in tin for 10 minutes. Turn out onto wire rack and cool completely. Serve, or wrap in foil and use later. This loaf keeps 4 to 5 days, and freezes well.
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CalorieKing.com.au
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