This loaf came about because I had four bananas that were far too ripe for me to eat (hands up I'm super fussy when it comes to bananas, once they have a few brown spots I can eat them), however I hate waste and with my new high potassium diet it felt extra wasteful.
After months of barely baking due to health issues and the UK constant heat waves, I dusted of the tins and decided to try something new combining the sad bananas and my need for extra potassium. The result: a wonderfully moist banana loaf packed with walnuts, pumpkin seeds, chocolate chunks and pockets of peanut butter. I was reminded of how much id missed baking, the house filling with the beautiful small of smell of warm cake cooking.
Makes 10 slices
Ingredients:
- 4 ripe bananas, mashed
- 250g self raising flour
- 75g rolled oats
- 75g soft brown sugar
- 1tsp cinnamon
- 1 tsp baking powder
- 80ml vegetable oil
- 100ml Oat milk
- 1 tsp vanilla extract
Optional extras (I used the all)
- 2 tbsp Peanut butter (100% peanut version)
- 50g Chopped walnuts
- 2 tbsp Pumpkin seeds
- 50g Dark Chocolate Chips
Method:
- Preheat the Oven to 180oC (160oC fan)
- line a 2lb loaf tin
- In a large bowl mash the bananas until smooth
- Stir in the milk, oil and vanilla
- Add the flour, oats, sugar, cinnamon, baking powder, and mix until combined.
- Fold in the walnuts, chocolate chips and sunflower seeds.
- Pour into a lined loaf tin, swirl through peanut butter if using.
- Bake for 50-60 minutes until skewer inserted comes out clean. If top starts to brown before middle cooked cover loosely with foil for last 15-20 mins
- Leave to cool on wire rack for at least 15 minutes before cutting to prevent crumbling.
- once cool I slice and place individually wrapped in the freezer, then either toast from frozen or get out the day before.
- Serve with a nice cup of tea, sliced with Vegan Greek Yogurt and blueberries, toasted with peanut butter or a drizzle of tahini if after something a bit different.
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