Quick banana and oats bread
When you have ten minutes to spare, bananas to use up and oats in the pantry, then this has your name all over It.
4 medium ripe bananas, mashed
¼ cup flavourless oil suitable for baking, e.g. rice bran
¼ natural yoghurt
½ cup caster sugar
1 teaspoon vanilla extract
1 ½ cups plus 2 tablespoons self-raising flour
¾ cup porridge oats (or whole grain oats, whizzed in a food processor)
1 teaspoon each cinnamon and sugar mixed together
Preheat oven to 170˚C (340˚F) and grease and line a loaf tin. Whisk bananas, oil, yoghurt, sugar, egg and vanilla together in a bowl. Sift in flour and add oats and stir to combine. Spoon into loaf tin, sprinkle with cinnamon sugar and cook 45-50 mins until lightly golden and cooked through.
Let it cool in the tin for 15 minutes before turning out onto a wire rack – Eat it straight away or toast up in your grill and add a lashing of butter!