October 3, 2013 by Dewi
This yummy banana bread is healthy, delicious and great first thing in the morning with a mug of coffee.
Early last Saturday I was having some breakfast with coffee whilst periodically peering over the top of my newspaper to look out over an autumn-sun soaked Manchester and having an all-round lovely morning. I finished the last few crumbs of my pancakes and sipped the last drops of my coffee. I sighed and thought to myself: “I wish every meal of the day could be breakfast.”
But that is how much I adore breakfast. Now, of course I love lunch and dinner. Cooking is a joy no matter what the time of day. There is just something special about breakfast in particular… I think it’s the feeling of wanting to get a good start to the day. Without a good start, how can the rest of the day possibly go well? A good breakfast just sets you off on the right track and that is a rather comforting thought.
Anyway, that’s enough waffle (no pun intended). On with the recipe!
The more health-conscious of you will be pleased to hear that this banana and raisin loaf contains no butter and no sugar – perfect for breakfast. And as for you cynical types, who might think this bread isn’t sweet or moist enough, well think again. Over ripe bananas, dried fruits and honey provide ample sweetness to make this loaf feel like a right old treat, while natural yoghurt and oil keep it lovely and moist! It’s wonderful toasted, with a smear of jam or peanut butter (or both!) and mug of freshly brewed coffee.
- 2 eggs
- 130ml natural yoghurt
- 1 tbsp olive/vegetable oil
- 100g apple sauce
- 2 over ripe bananas, mashed
- 4 tbsp honey
- 1 tsp vanilla extract
- 200g wholemeal flour
- 50g porridge oats (plus some extra for topping)
- 1 1/2 tsp baking powder
- 1 1/2 tsp cinnamon
- Handful of raisins
- 1 tbsp mixed seeds for topping (I used a mix of pumpkin, sesame and linseed)
Pre-heat an oven to 180℃ and grease and line a loaf tin with baking parchment.
In a large mixing bowl, combine the flour, raisins, cinnamon, oats baking powder and a small pinch of salt.
In a separate bowl, mix together the eggs, yoghurt, apple sauce, bananas, honey and vanilla.
Make a well in the centre of the dry ingredients, and into this, pour in the wet ingredients.
Fold together until just combined, being careful not to over mix.
Pour the batter into the prepared loaf tin and sprinkle over the extra oats and the mixed seeds.
Bake for 65-75 minutes, or until a skewer inserted into the loaf comes out clean.
Remove from the oven, leave to cool in the tin for 30 minutes before turning out onto a cooling rack.
Kept in an air-tight container in fridge, the loaf will last around 3 days.
Perfect toasted and enjoyed with fresh coffee. What a start to the day!