This is not your typical banana bread. Not a dense, very sweet, strongly flavoured loaf with which you’ll be familiar as a way to repurpose overripe bananas, this Banana Oat Loaf is subtly flavoured, sweet, and with the texture of a regular bread loaf. It’s perfect for nut butter, suitable-for-vegans chocolate spread, or jam/jelly. You may replace the oil with extra banana or apple sauce, but the bread will have a slightly shorter shelf life.
300g white bread flour
100g wholemeal bread flour
2 tbsp tapioca starch
1/2 tsp salt
1/2 tsp cinnamon
2 tbsp suitable-for-vegans sugar
2 tsp yeast
2 tbsp olive oil
2 ripe bananas, mashed
1. Add the flours, oats, and starch to a large bowl. Put the salt, cinnamon, and sugar in one side of the bowl and the yeast in the other.
2. Add the oil, bananas, and 125ml water, and mix well to combine. If the dough is dry, add the rest of the water a little at a time until the dough comes together and the sides of the bowl are clean.
3. Tip the dough onto an oiled surface and knead for about 10 minutes until smooth. Transfer back to the bowl and prove, covered with a tea towel, until doubled in size (about an hour).
4. Preheat the oven to 200C. Place the dough in a non-stick loaf tin, and bake for 20-25 minutes, or until the dough sounds hollow when tapped on the base. Cool completely on a wire rack before serving.