“People who love to eat are always the best people. – Julia Child”
After a gruelling Ultimate Circuit class in Haddins on a Friday morning or any work out in any country this little number can be celebrated. Enjoy a slice or three and kick back in a leisurely fashion.
The recipe is similar to the Porridge Bread recipe I posted a few weeks ago. It is simple to make and even simpler to eat!
Make From Scratch
10-12 slices (depending how you slice)
- 4 large Ripe Bananas (3 to sweeten, 1 to decorate)
- 360 grams Oats
- 1/4 cup Buckwheat Flour ( if you don’t have it handy, you can omit)
- 1 large tub 0% fat Greek Yogurt – I went for Glenisk
- 1/3 Stevia ( I picked up Canderel brand in Spinneys)
- 1 1/2 tsp. Cinnamon
- 1/2 tsp. All Spice
- 1 tsp. Bicarbonate of Soda
- 1 tsp. Baking Powder
- 2 tbsp. Shredded Coconut
- 100% Unsweetened Hersey Cacao (purchase in Spinneys)
- I added a mix of sunflower, pumpkin seeds to the mix for texture, you could try dried fruits like raisins or cherries.
Bake From Scratch
- Preheat oven 170 degrees (fan oven), 1 hrs baking time for a nice crust.
- Mash three bananas.
- Pop yogurt in a mixing bowl add bicarb and baking soda. Allow it to fizz for a few minutes. Add the mashed banana and blend together.
- For the oats I added 50% to the food processor, blitzed until it resembled a flour consistency. If this is too much hassle, then you can just add all the oats to a large mixing bowl.
- Pop oat flour and oats in large mixing bowl – add buckwheat flour, stevia, cinnamon, all spice, shredded coconut, nut and seed mix. Mix until combined.
- Add the yogurt and banana mixture to the dry mixture and give it a good stir. If mixture has a dry appearance add 1-2 tbsp. liquid (I used almond milk).
- Pour the bread mix into a greased loaf tin. Get the fourth banana and cut in half. Press into the top of the bread. I grated 100% unsweetened cacao on top.
- Allow to cool before slicing and slather on the kerrygold butter like me or your favourite toppings.
Be sure to keep me posted if you try and test these recipes by posting on Twitter: @WhelehanLynne or Instagram @makeandbakefromscratch #makeandbakefromscratch and Facebook: Make & Bake From Scratch