This is the second time I’ve posted a banana bread recipe on this blog. The first was way back in 2013, and I still like to make that version. But this week, I made an experimental version that tasted so good, I had to share it. The oatmeal gives it a really nice chewy texture and this version is also low in refined sugar, which makes it a winner in my books.
- 2-3 ripe bananas
- 100g unsalted butter, softened
- 85g light muscovado sugar
- 85g honey
- 2 large eggs, at room temperature
- 50g sultanas
- 25g sunflower seeds
- 75g oatmeal
- 150g plain flour
- 1.5 tsp baking powder
- Butter and line a 900g loaf tin. Preheat the oven to 180C.
- Cream together the butter, sugar, and honey in a large bowl until light and fluffy. Using an electric hand whisk is easiest.
- In a separate bowl, beat the eggs, then add bit by bit to the butter mixture, beating well after each addition.
- Peel and coarsely mash the bananas. Add to the bowl with the sultanas and sunflower seeds. Stir in gently with a metal spoon.
- Add the flour, oatmeal and baking powder. Fold together until evenly mixed.
- Spoon the mixture into the tin and spread out evenly. Bake in the oven for 50-60 minutes until a skewer inserted into the middle comes out clean.
- Cool in the tin for 5-10 minutes, then on a rack until completely cool.
- You could top it with some yoghurt, mascarpone, or just leave it plain. Cut into thick slices to serve. Best enjoyed with a nice cup of tea!