Easy Banana Bread Recipe
3 large bananas
120g demerera sugar
125g melted butter
160g self-raising flour
60g porridge oats
1 teaspoon bicarbonate of soda
Spices of your choosing
1 handful of walnuts
2 Tbsp Demerera Sugar
a little of the melted butter from above
Seeing as the Oaty Banana Muffins I made a couple of time last week went down so well I thought I’d modify the recipe a little and make a banana bread recipe today instead. It’s very similar really, but baked as a loaf rather than muffins and with a pinch of ‘Baharat’ to spice it up a little.
The Baharat was a freebie with a recent order from thespicery.com. It’s a seasoning used throughout the Arab world that is a blend of paprika, cassia, black pepper, cumin, coriander, cloves and nutmeg. I also added a fair amount of freshly grated nutmeg myself as well. The first few spices seem a little unusual for a sweet dish but I don’t think there is a huge amount of them in the blend. Therefore if you don’t have Baharat then just some nutmeg and cinnamon would do the trick and be just as nice.
I even remembered to take some photos of the process today.
- Preheat the oven to 180ºC.
- Mash 3 bananas in a large bowl until they form a banana puree.
- Smash the walnuts into small pieces.
- Place 2 Tbsp of demerara sugar and the walnuts into a small bowl.
- Add a splash of the melted butter to the small bowl with the sugar and walnuts and mix into a paste to form the topping. I added some ground nutmeg to this as well.
- Add the rest of the melted butter, the demerara sugar and some spices to the mashed up bananas in the large bowl and mix together.
- Fold in the flour, oats and bicarbonate of soda to form a thick cake mix.
- Spoon the mixture into a lined loaf tin.
- Sprinkle the walnutty topping over the top of the cake mixture.
- Bake for around 45 minutes until the loaf has risen and a knife comes out clean when inserted into the middle of it.
- Enjoy the banana bread warm, spread with butter with a cup of tea!