Easy Oaty Banana Bread Recipe

Ingredients

10g ground linseed
75g coconut oil, plus extra for greasing
400g very ripe bananas (unpeeled weight)
75ml Rude Health Oat Drink
1 tsp vanilla extract
75g demerara sugar
250g wholemeal spelt flour
1 heaped tsp baking powder
½ tsp bicarbonate of soda
1 heaped tsp cinnamon
¼ nutmeg
100g jumbo porridge oats, plus 1 tbsp

Prep: 20 mins | Cook: 55 mins

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Method

1. Tip the ground linseed into a small pan and add 4 tbsp cold water. Place on a low heat and gently warm, whisking constantly, for 5-6 mins till the linseeds form a sticky goo. Take off the heat and set aside.

2. Preheat your oven to Gas 4/180°C/Fan 160°C. Brush a 900g loaf tin with a little coconut oil to lightly coat it. Line the base with baking paper.

3. Peel the bananas and set 1 banana aside for later. Break the rest into a food processor – you should have about 200g bananas in your processor. Scoop in the linssed goo and add 75g coconut oil, 75ml oat drink and the vanilla extract. Whizz till the ingredients and have formed a smooth purée. Add the demerara sugar and blend again to combine.

4. Tip the spelt flour into a mixing bowl. Add the baking powder, bicarbonate of soda, cinnamon and finely grate in the nutmeg. Add a generous pinch of salt and whisk the dry ingredients together in the bowl, then add 100g porridge oats and whisk again to mix them through the flour. Scoop the banana mixture into the bowl and use a flexible spatula to fold everything together.

5. Scoop the banana bread mix into the baking tin. Quarter the remaining banana and press it into the top of the batter. Sprinkle over the remaining 1 tbsp porridge oats. Bake for 45-50 mins or until the banana bread is risen, firm to the touch and a skewer inserted into it comes out clean. Take out of the oven and cool in the tin for 10 mins, then turn out of the tin and cool completely on a wire rack.

6. The banana bread can be served in slices as it is, or serve it toasted and topped with peanut butter and raspberry jam.

7. Eat Me, Keep Me
The banana bread will keep well in an airtight tin for up to 7 days. It can also be frozen for up to 3 months. Slice it and lay the slices on a baking tray lined with baking paper. Freeze overnight, then transfer the frozen slices to a freezer bag or tub and seal. Defrost overnight or warm through in the oven before serving.