Honey Oat Apple and Banana Loaf
A delicious and nutritious loaf packed with oats, bananas, apples, and optional nuts, perfect for breakfast or a snack.
Ingredients
Dry Ingredients
- 2 cups 2 cups / 200 grams oatmeal or rolled oats or substitute with 1.5 cups / 200 grams wholewheat flour
- 1 teaspoon 1 teaspoon baking powder
- ½ teaspoon ½ teaspoon bicarbonate of soda
- 1 teaspoon 1 teaspoon ground cinnamon
- 1 teaspoon 1 teaspoon ground mixed spice
Wet Ingredients
- 2 2 bananas, as ripe as possible Mash until smooth
- 2 large 2 large eggs, lightly beaten
- ¼ cup ¼ cup / 60 ml Greek or natural thick yoghurt
- ¼ cup ¼ cup / 60 ml runny honey (optional extra for sweeter taste)
Mix-ins
- ½ cup ½ cup / 50 grams pecan or walnuts Chop coarsely
- ½ cup ½ cup / 50 grams raisins
- 2 2 sweet apples (Granny Smith, Pink Lady, Golden Delicious or equivalent) Grate or process
- 1 – 2 tablespoons 1 – 2 tablespoons flaked almonds Optional topping
Instructions
Preparation
- Set your oven to 175°C / 350°F to prepare for baking the loaf.
- Place the oats in a food processor with a metal blade and pulse for 2 to 3 minutes until they become a coarse flour.
- Transfer the coarsely processed oats to a mixing bowl.
- Stir the bicarbonate of soda, baking powder, ground cinnamon, and mixed spice into the processed oats. Set aside.
- Coarsely chop the pecans or walnuts and set them aside.
- Mash the ripe bananas in a small bowl until smooth with no lumps remaining.
Mixing
- Add the lightly beaten eggs, Greek yogurt, and honey to the mashed bananas and stir gently until well combined.
- Grate the apples and fold the apple mixture into the banana batter.
- Pour the banana, apple, and wet ingredient mixture into the dry oat and spice mixture. Mix lightly with a spatula until just combined.
- Gently stir in the chopped nuts and raisins until evenly distributed throughout the batter.
Baking
- Line a 9″ x 5″ loaf tin with baking parchment.
- Transfer the batter into the loaf tin and smooth the surface. Optionally sprinkle flaked almonds on top.
- Bake in the preheated oven for 30 minutes.
- After 30 minutes, cover the loaf loosely with tin foil and continue baking for another 25 to 30 minutes until a skewer inserted into the center comes out clean.
- Remove the loaf from the oven and allow it to cool completely in the tin before slicing.
Notes
Enjoy the loaf with a spread of butter or cream cheese. It can be stored in an airtight container at room temperature for 3 days or refrigerated for up to a week. Slice and freeze for longer storage.