1 hr 35 min
1 hr 15 min
A lunchbox favourite, this is a great way to use up any overripe bananas in your fruit bowl.
Calorie controlled cooking spray
3 medium, really ripe, you'll need 300g in peeled weight
2 tablespoon(s), level, clear
Egg, whole, raw
3 large, raw
0% fat natural Greek yogurt
2 teaspoon(s), level
Plain White Flour
1 teaspoon(s), level
- Preheat the oven to 160°C, fan 140°C, gas mark 3. Mist a 900g loaf tin with cooking spray and line the base and ends with a long strip of overhanging baking paper.
- Put the bananas, honey, eggs, yogurt and vanilla in a food processor and blitz until smooth. Transfer to a large mixing bowl. Wipe the bowl of the food processor clean.
- Add the flours to the banana mixture and stir to combine. Pour the mixture into the prepared tin. Scatter over the porridge oats and bake for 1 hour to 1 hour 15 minutes, until a skewer inserted into the centre of the loaf comes out clean, with just a few sticky crumbs.
- Leave to cool in the tin, then turn out and slice to serve.
You can prepare your own oat flour for this recipe using 140g porridge oats, blitzed to a fine flour in a food processor.