This is one of my trusted go-to recipes for an after school snack for my children. It’s an easy-to-prepare recipe that I can whip up quickly for my kids and I know that it’s a nutritious and delicious snack that will help sustain them until tea-time.
This recipe contains lovely slow-burning oats and wholemeal flour. And one of my favourite fruits: bananas – a fantastic source of vitamins, minerals and fibre. When baking for my family, I prefer to use unrefined sugars so this particular recipe contains maple syrup.
NB. Always be sure that it is real maple syrup you’re using and not maple-flavoured syrup.
The recipe stated below will make up a sizeable 1 x 2lb loaf, but I’ll often bake 2 smaller loaves (using 2 x 1lb tins) – keeping one at home for my post-school hungry children and giving the other away. It is a yummy recipe so I’d totally understand if you weren’t in the mood for sharing! Either way: hope you enjoy!
2 ripe bananas (preferably browning skin)
60g virgin olive oil
150g organic wholemeal plain flour
125g pure maple syrup
30g organic rolled oats
1 large egg, organic
30g chopped dark chocolate, min 70% cocoa
½ tsp vanilla extract
½ tsp bicarbonate soda
½ tsp baking powder
1 x 2lb loaf tin; greaseproof loaf tin liners
- Preheat the oven to 180degC. Place the greaseproof loaf tin liner into the tin or lightly grease your tin and line with greaseproof paper.
- In a bowl, whisk together the oil, egg and maple syrup.
- Slice the 2 bananas. Set aside a few slices of banana and 1tbsp of rolled oats to decorate the top of the loaf.
- Add the rest of the sliced banana into the batter, along with the remaining ingredients (flour, oats, chocolate, vanilla extract, bicarbonate soda and baking powder). Fold the ingredients gently until you have a well-mixed batter.
- Pour the batter into the lined tin. Using the sliced banana and oats that were set aside; sprinkle the oats onto the surface and then arrange the banana slices.
- Transfer the tin to the preheated oven and bake for 35-40 minutes or until golden. You can use a cake skewer for testing. If the skewer comes out clean, then the loaf is cooked.
- When cooked, allow the loaf to cool slightly in the tin. Then transfer to a cooling rack to cool completely.
This loaf will last for up to a week in an airtight container – but is at its tastiest when freshly baked and warm.
Vaani Wadman is the founder of Sugar Plum Bakes and specialises in creating bespoke cakes and biscuits for special occasions. As a former engineer she enjoyed the practical aspects of the work and the opportunities to travel. Now as a mum of two and the owner of her own business, Vaani is fuelled by creativity and a passion for creating delicious cakes and recipes using high quality ingredients. To read more about Vaani click here
You can buy some of the ingredients in this recipe, as well as some delicious herbal teas to enjoy with the oaty banana loaf, from our natural health shop by clicking here.
What did you think of this post? If you liked it please SHARE the love.