Description
Enjoy this delicious moist banana bread, enriched with oats, perfect for breakfast or an afternoon snack.
Ingredients
Scale
- 3 pieces ripe bananas (very ripe for sweetness)
- 100 grams margarine spread (softened)
- 150 grams brown sugar (or white sugar)
- 1 teaspoon vanilla extract (preferably pure)
- 2 pieces eggs (or flax egg for vegan option)
- 1 teaspoon bicarbonate of soda (ensure freshness)
- 100 milliliters buttermilk (or regular milk with vinegar)
- 100 grams rolled oats (for texture)
- 200 grams self-raising flour (or all-purpose flour with baking powder)
- 50 grams rolled oats (for crunch)
- 25 grams margarine spread (melted)
- 25 grams brown sugar (for sweetness)
- 1 teaspoon cinnamon (for flavor)
Instructions
- Preheat your oven to 160° C (or 140° C for fan-forced). Prepare a loaf tin by brushing it with margarine and lining it with baking paper.
- Melt the margarine spread until it’s liquid, then let it cool slightly before adding to the mixture.
- Mix cooled margarine, brown sugar, vanilla extract, and eggs in a mixing bowl until well blended.
- Combine bicarbonate of soda with buttermilk and pour into the batter along with self-raising flour and mashed bananas. Stir gently.
- Pour the batter into the prepared loaf tin and sprinkle the topping mixture over the top.
- Bake in the preheated oven for about 40-45 minutes until the top is golden brown.
- Cool the banana bread in the tin for a few minutes before transferring it to a wire rack to cool completely.
Notes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg