Oat Banana Bread
Makes 20 pieces
Preparation time: 15 minutes
Baking time: 45-50 minutes
Melted unsalted butter, to grease
100g unsalted butter, softened
175g (1/2 cup) single-origin floral honey
2 large very ripe bananas (about 400 g)
80ml (1/3 cup) buttermilk
180g (11/4 cups) wholemeal spelt flour
55g (1/2 cup) unprocessed oat bran
11/2 teaspoons bicarbonate of soda
11/2 teaspoons ground cinnamon
1. Preheat the oven to 180°C. Grease a 21 x 11 cm (base measurement) loaf pan with melted butter and line the base and the two long sides with a piece of non-stick baking paper.
2. Combine the butter and honey in a large mixing bowl and beat with electric beaters until well combined and creamy.
3. Add the eggs, one at a time, beating well after each addition until well combined.
4. Peel and mash the bananas and stir into the mixture with the buttermilk using a spatula or large metal spoon to combine well.
5. Sift the flour, bicarbonate of soda and cinnamon together into a mixing bowl and return any husks to the bowl. Add the oat bran and stir to combine. Add to the banana mixture and use a large metal spoon or spatula fold in until just combined.
6. Spoon into the prepared loaf pan and smooth the surface with the back of a spoon. Bake in the preheated oven for 45-50 minutes or until a skewer inserted into the centre comes out clean. Stand in the pan for 5 minutes before turning onto a wire rack to cool.
• Store the banana bread in an airtight container in a cool place (but not in the refrigerator) for up to 3 days
• To Freeze, wrap individual slices in plastic wrap and then seal in a freezer bag or airtight container before freezing. Alternatively, pack slices in an airtight container and interleave with freezer wrap or non-stick baking paper). Thaw the slices at room temperature or toast straight from the freezer.
This recipe is based on one I developed for The Low GI Family Cookbook (Hachette). It has become a favourite in our house and I love it as much as the kids do. It includes many ingredients, such as honey, bananas, buttermilk and oat bran, that are perfect for ‘good carbs’ baking. They help lower the GI and ensure that both you and the kids are not only getting something delicious but also something that will give you sustained energy for your busy days.
Copyright Anneka Manning
Anneka Manning is a food author, writer, presenter, cooking teacher, home economist, mother of two and founder of BakeClub. Her mission is to create a baking revolution, re-connecting home cooks with the magic of baking and, through this, engaging and nurturing those they love.
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