Banana bread is a true Aussie café-style favourite, but so easy to make from home. If you’ve got some bananas sitting around just waiting to be eaten, there’s no better way to use them than mashed up in a perfect loaf of banana bread.
Ingredients
Method
To make bircher mixture, place maple syrup, apple, yoghurt, banana and 1 cup of the oats in a medium bowl; stir well to combine. Cover and refrigerate overnight to soften.
The next day, preheat oven to 160°C/140°Cfan. Line base and sides of a 13cm x 25.5cm,7.5cm deep loaf pan with two layers of baking paper, extending the papers 5cm over the edges.
Add cinnamon, olive oil, tahini and eggs to bircher mixture; stir to combine. Sift flour, sugar and baking powder over oat mixture, pushing sugar through the sieve using the back of a spoon; stir to combine well. Transfer mixture to loaf pan; smooth surface evenly. Scatter top with the remaining oats.
Bake loaf for 1 hour, then cover loosely with foil to prevent overbrowning and bake for a further 25 minutes or until a skewer inserted into the centre comes out clean.
Cool bread in pan for 45 minutes. Using the paper as an aid, transfer bread from pan to a wire rack to cool for a further 45 minutes or until cooled to room temperature. Serve bread slices with yoghurt, a drizzle of honey and sliced apple, if you like.
The banana bread will keep in an airtight container in the fridge for up to 1 week, or freeze for up to 1 month.
Test Kitchen tip
Serve with …
Serve this banana bread with slices of fresh apple and labne or coconut yoghurt, if you like.
