OATMEAL PORRIDGE BANANA BREAD
12 People
120 Cals
OATMEAL PORRIDGE BANANA BREAD
12 People
120 Cals
About the recipe
If you love a warm bowl of porridge in the morning, you're going to fall in love with this loaf.This Oatmeal Porridge Banana Bread has all the comforting goodness of a creamy bowl of oats, transformed into a beautifully moist, nourishing loaf that's perfect for breakfast, brunch or afternoon tea. Made with simple ingredients including rolled oats, ripe bananas, Greek yoghurt and eggs, it's naturally rich in protein, fibre and slow-releasing carbohydrates to keep you feeling satisfied for longer.Oats are one of my favourite pantry staples. Rich in soluble fibre, particularly beta-glucan, they help support digestive health, promote satiety and may assist in maintaining healthy cholesterol levels. Combined with potassium-rich bananas, protein-rich eggs and yoghurt, this loaf delivers a wonderful balance of nourishment and comfort in every slice.What I love most about this recipe is that it contains no added sweetener. The ripe bananas provide just enough natural sweetness, although a drizzle of honey or maple syrup can be added if you prefer a sweeter loaf.It's incredibly versatile too. Simply mash the bananas by hand and stir everything together, or pop all the ingredients into a blender for an even quicker option. The result is a tender, wholesome loaf with a texture somewhere between banana bread and baked oatmeal.Bake until golden and fragrant, then enjoy thick slices toasted and topped with a little butter, almond butter or a drizzle of honey.Naturally Sweetened - High in Fibre - Protein Rich - Blood Sugar Friendly - Perfect for Breakfast or Snacking - Freezer FriendlyA simple recipe that feels like a warm hug and fills the kitchen with the most incredible aroma while it bakes.
Nutrition Per Serving
120
Calories
3g
Fat
1g
Saturates
4g
Sugars
94mg
Salt
5g
Protein
19g
Carbs
2g
Fibre
Ingredients
Method
- Preheat the oven to 170°C fan-forced.
- Butter a loaf tin and coat the sides with oatmeal...it's looks lovely after baking.
- In a large bowl, combine the oat flour, cinnamon, baking powder and sea salt.
- In a separate bowl, mash the bananas until smooth. Add the vanilla, Greek yoghurt and eggs and whisk until well combined.
- Pour the wet ingredients into the dry ingredients and gently mix until a smooth batter forms.
- You can also blitz the ingredients in a blender if you prefer.
- Spoon the mixture into the prepared loaf tin.
- Bake for 50–60 minutes, or until golden and a skewer inserted into the centre comes out clean.
- Allow the loaf to cool in the tin for 10–15 minutes before transferring to a wire rack to cool completely.
TO SERVE
- Slice thickly and enjoy warm with butter or almond butter and a drizzle of honey
NOTES + INSPIRATION
For the quickest option, place all ingredients into a blender and blend until smooth before pouring into the loaf tin.
The riper the bananas, the sweeter and more flavourful the loaf will be. Store in an airtight container in the refrigerator for up to 5 days.
Freeze individual slices for up to 3 months. Delicious toasted the next day with a little butter and honey. A nourishing loaf that's simple, wholesome and tastes just like a warm bowl of cinnamon-spiced porridge in banana bread form.
