As always, there were some spotty 🍌 in the fruit basket at work at the end of the week and I couldn’t watch them get wasted! As a passionate food saver (as opposed to a food waster) I love coming up with creative and inventive ways to use up odds and ends ⭐️ On this occasion, I combined two of my favouritea, Porridge Bread and Banana Bread, to create a delicious hybrid – Banana Porridge Bread 🙋🏼
This bread is lovely for brekkie, maybe toasted with a spread of almond butter 🤗 I have used a pint glass to measure out my ingredients. You could use a 500ml yogurt tub either. Easy Food Magazine have an amazing selection of banana bread recipes which I recommend you check out too.
Hope you enjoy!
1 pint glass of oats
1 pint glass of self-raising flour
2 tbsp mixed seeds
1 tbsp soft brown sugar
1 tsp cinnamon
3 spotty bananas, mashed
Grease a 2lb loaf tin. Preheat the oven to 180C.
Mix the oats and flour in a large mixing bowl. Add in the mixed seeds, sugar and cinnamon and mix well.
Make a well in the centre of the dry ingredients and add in the mashed bananas, yogurt and milk.
Transfer to the prepared loaf tin. Sprinkle over some oats, banana slices and brown sugar, if desired.
Bake in the preheated oven for 30 mins. After which, cover with tin foil and back for a further 35-45 mins at 200C.