Pimp your oats: oat banana bread
Oats are the quiet achiever of the nutritional world. They’ve been a part of our morning routine for generations, and although you might not give them a second thought while spooning up your morning porridge, they’re doing your body a helluva lot of good.
Oats are a whole grain, which means they’re a healthy carb that’s packed with fibre, including a soluble fibre called beta-glucan, which has been shown to help lower “bad” cholesterol levels. Oats also contain more protein than most other grains, plus they’re abundant in vitamins, minerals and antioxidant plant compounds. One of the antioxidants oats contain are avenanthramides, which you won’t find in many foods. Avenanthramides may help to lower blood pressure, and also have anti-inflammatory properties.
If all this oaty information has got you fired up to make porridge for breakfast tomorrow and, in your enthusiasm, you find yourself cooking up way more than you need, don’t throw it away. Rather than wasting such a healthy food, use up any prepared porridge you have from brekkie and some overripe or frozen bananas by making this simple banana bread recipe from foodie and MasterChef contestant Hayden Quinn.
Oat banana bread
Prep 15 minutes
Cook 50 minutes
Makes 1 loaf (6-8 serves)
2¼ cups wholemeal flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
1 cup (250g) butter
1¼ cups coconut sugar*
3 large eggs
3 large super ripe bananas
2 tbsp Greek or natural yoghurt
2 tbsp milk
½ cup pre-prepared porridge made using Uncle Tobys Traditional Rolled Oats
1 tsp Uncle Tobys Traditional Rolled Oats, for topping
1. Preheat the oven to 175 degrees Celsius. Grease the inside of a large loaf tin and line it with baking paper, trimming the edges so they sit just above the edge of the tin. In a large bowl add the flour, baking soda, baking powder, salt and cinnamon together.
2. Melt the butter and place in a medium-sized bowl. Add the sugar and whisk until combined. Slowly whisk in the eggs one at a time until completely incorporated, and then whisk for a further 30 seconds.
3. Mash the three bananas together. Add the yoghurt, one tablespoon of milk, mashed banana and leftover porridge to the wet ingredients and stir until everything is well incorporated in the batter. If the batter looks too dry, add another tablespoon of milk.
4. Add the dry ingredients into the wet ingredients in three equal portions, stirring after each addition. Be sure not to over mix; the batter is ready once the dry mixture is completely incorporated.
5. Transfer batter to prepared loaf tin and top with oats. Place in the oven for 45 to 50 minutes or until an inserted skewer comes out clean and the loaf is golden brown on top.
*Coconut sugar can be found in most health food stores or wholefood markets. It can be substituted easily for brown sugar.
Quinn has been travelling the country, meeting the unique food personalities that are shaping the Australian food scene. You can check out season two of Taste of Australia with Hayden Quinn on Channel 10 and 10 play.