If you’re looking for an awesome recipe to use up some of those long-stored rolled oats in the pantry (or the kids’ breakfast leftovers) and a bunch of ripening bananas (or those lurking in your freezer), then look no further! Though we’ve seen a LOT of banana bread baking the past few months, try this no-waste recipe on for size!
We’ve all done it … flicking those over-ripe bananas from the fruit bowl into the freezer. Alas, it’s time to get baking, thanks to this Uncle Tobys recipe. And as a result, morning tea for days!
Oat Banana Bread Recipe
Prep: 15 minutes
Cook: 50 minutes
Makes: 1 loaf (6-8 serves)
- 2 ¼ cups (330g) wholemeal flour
- 1 tsp baking soda
- 2 tsp baking powder
- 3 large eggs
- 1 tsp salt
- 1 tsp cinnamon
- 2 tbsp (30g) Greek or natural yoghurt
- 1 cup (250g) butter
- 3 large super ripe bananas
- 1 ¼ cups (280g) coconut sugar or brown sugar
- 2 tbsp milk
- ½ cup pre-prepared porridge made using Uncle Tobys Traditional Rolled Oats
- 1 tsp Uncle Tobys Traditional Rolled Oats, for topping
- Preheat the oven to 175°C. Grease and line a large loaf tin with baking paper. Trim the edges so sit just above the edge of the tin. In a large bowl add the flour, baking soda, baking powder, salt and cinnamon together.
- Melt the butter and place in a medium-sized bowl. Add the sugar and whisk until combined. Slowly whisk in the eggs one at a time so that they are completely incorporated. Whisk for a further 30 seconds.
- Mash the three bananas together. Add the yoghurt, one tablespoon of milk, mashed banana and leftover porridge to the wet ingredients and stir until everything so as a result, it’s well incorporated into the batter. If the batter looks like it is too dry, then add another tablespoon of milk.
- Add the dry ingredients into the wet ingredients in three equal portions, stirring after each addition. Tempting as it is, be sure not to over mix. The batter is ready once the dry mixture is completely incorporated.
- Transfer the batter to the prepared loaf tin and top with Uncle Tobys Traditional Rolled Oats, scattering over the top. Place in the oven for 45 to 50 mins or until an inserted skewer comes out clean and the loaf is golden brown on top.
- Let the loaf cool in the tin for 5 minutes before turning out onto a cooling rack to cool completely.
This is an original recipe for Uncle Tobys from Hayden Quinn, one of Australia’s favourite Masterchef competitors!
Give it a go and get your baking on!
If you give Hayden’s recipe a go, please post a snapshot of your oat banana bread to your social media page, using the hashtag #pimpmyoats and tagging @hayden_quinn and @uncletobys so they can take a look at how you’re blitzing food waste!
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If your house is like mine, and you always have a few dodgy bananas lying around and make a little too much @uncletobys porridge in the morning, then this recipe is for you, use up those leftovers and turn them into an epic banana bread the whole family will love! Give the recipe a crack yourself and be sure to share your creations with me via your IG stories tagging #pimpmyoats me and @uncletobys – I’ll be giving away a signed copy of my cookbook to some of my favourites! #spon #bananabread
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