OATMEAL BANANA BREAD

I wanted to recreate this recipe from the blog day one, but you know how it is. . . Too many ideas, only one Saturday a week

But anyway, finally here it is, a recipe for breakfast of the kings (and all analysts ^^). This particular recipe however, reaches the next level of healthiness. It’s made with whole wheat and oatmeal and of course, honey instead of sugar, but what is even more important – it’s simply delicious.

I don’t prepare it often, but that is just because one loaf of this bread is too big for one person and I hate being forced to throw out food. So if you’re in the same situation as I am, just know two things – it’s preferable to have someone over for breakfast when you’re baking it ^^ and that this person will love you for the rest of their life

Or. . . you can always freeze it, but it’s not going to be as good after de-freezing, so I would honestly opt for the first idea

Oatmeal Banana Bread

3 mashed ripe bananas

2 eggs

1 cup wheat bran (if you don’t like them you can exchange it to oatmeal)

0.5 cup oatmeal

150g cup flour

150g cup whole wheat flour

1 teaspoon cinnamon

2 teaspoons baking powder

0.5 cup honey

0.5 cup yogurt

0.5 cup milk

50ml oil

pinch of salt

a handful of raisins

a handful of chopped nuts

Mix the dry ingredients in a large bowl. Add raisins, nuts and stir well.

Mix wet ingredients for at least a minute. Pour wet ingredients to dry ones and stir well.

Greased and floured rectangular springform fill with the dough and bake for 45/50 minutes in 190˚C. Allow bread to cool before cutting (I know. It’s hard to wait. . .)

That’s it folks. Enjoy!

04

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