Summer holidays are over, the kids are back at school, and with that comes the need to reinstate healthy eating habits – “No kids, ice creams and chips are not everyday food.” The fruit bowl had a few overripe bananas, and sadly, the freezer has not yet been fixed, so they had to be used up.
Over the years, I’ve been trying to create the perfect banana bread recipe, with good things added, such as wholemeal spelt flour and rolled oats. Although closely related to wheat four, spelt four is reputed to be more water-soluble, and therefore easier for the body to digest. It does contain the gluten protein, so it’s not suitable for those with celiac disease or a gluten insensitivity. https://www.webmd.com/diet/spelt-good-for-you#1 Rolled oats are a good source of fibre, vitamins, antioxidants and minerals.
This recipe makes enough for two loaves – one for now and one to freeze, or to give away. I used a long tin (36 cm x 10 cm) as there were a few kids over for afternoon tea the day I made it. Each smaller loaf makes enough for about 12 slices. Here’s another good recipe for afternoon tea: https://atamandastable.com.au/weetbix-slice-with-dates/
PS: If you’d like to read more, please subscribe to my monthly newsletter for stories, recipes and tips for simple, nutritious meals.
Blueberry and Banana Bread with Rolled Oats
- 250 g wholemeal spelt flour (2 cups) - substitute with white or wholemeal flour if you don't have spelt
- 130 g raw sugar (2/3 cup)
- 100 g rolled oats (1 cup), plus a little extra to sprinkle on top
- 250 g natural yoghurt (1 cup) – I used full-fat Greek yoghurt
- 100 g unsalted butter melted
- 2 medium eggs lightly beaten
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 250 g mashed bananas (about 2 medium bananas)
- handful blueberries (or raspberries) to sprinkle on top
- Preheat the oven to 180°C (160°C fan-forced).
- Grease and line one or two loaf tins (1 - 36 cm x 10cm, or 2 – 18 cm x 10 cm).
- Melt butter in a small saucepan and set aside until ready to use.
- In a large bowl, mix together the yoghurt and bicarbonate of soda. Leave to stand for 5 minutes.
- In another large bowl, sift the flour, baking powder and cinnamon. Add the oats.
- Stir the melted butter, raw sugar and eggs into the yoghurt mixture.
- Fold the yoghurt mixture into the flour mixture, then gently stir in the mashed bananas.
- Pour into the loaf tin or tins and sprinkle the blueberries and rolled oats over the top.
- Bake in the oven for 1 to 1 1/4 hours until a skewer inserted into the centre of the loaves comes out clean.
- Set aside to cool for about 30 minutes, then turn onto a wire rack to cool completely.
- Store in an airtight container in a cool place for up to three days. The banana bread is delicious heated up the next day and slathered with butter or ricotta. It’s suitable to freeze.