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5 from 1 vote

Blueberry and Banana Bread with Rolled Oats

Course: Snack
Servings: 12 slices
Author: Amanda Lawson

Ingredients

  • 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

Instructions

  • 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.