This sweet and nutty loaf is a delicious afternoon delight, served with hot tea or coffee. If there is any leftovers, slice some up and pop into lunchboxes, or toast it for a special breakfast treat.
225g (1 ½ cup) plain flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 teaspoons baking powder
70g (2/3 cup) rolled oats /or quinoa flakes (can purchase in most health food stores)
100g walnuts, coarsely chopped
175g (½ cup) honey, plus extra to serve
80ml (1/3 cup) canola oil (or other oil of choice)
65g (1/4 cup) low-fat Greek style yoghurt
4 ripe bananas, mashed
fresh ricotta cheese, to serve
- Preheat oven to 180℃ . Lightly brush a loaf bar/bread tin with oil and line the base of the tin with non-stick baking paper.
- Into a large mixing bowl, sift flour, cinnamon, nutmeg, baking powder and a pinch of salt. Add the oats and 2/3 of the walnuts. Stir to combine.
- In a separate bowl, combine honey, eggs, oil and yoghurt, and banana. Into the mix, add dry ingredients, and stir until just combined.
- Spoon the mixture into prepared tin, and using the back of a spoon, smooth the surface. Sprinkle the remaining walnuts over the top.
- Bake for 45-50 minutes or until golden and a skewer inserted into the centre comes out clean. If the loaf browns too quickly, cover with come al-foil.
- Once ready, remove from oven, and set aside to cool for 10 minutes, before turning onto a wire rack. Serve warm with fresh ricotta and a drizzle of honey.
Note: To make the loaf extra fruity, add either 1 cup frozen blueberries/raspberries or fresh strawberries (cut up), just before spooning the mixture into the tin for baking. Chopped almonds, cashews or pecans also work in place of walnuts.
*recipe adapted from “Supergrains” by Chrissy Freer (2013). Picture from taste.com.au and shows banana and walnut bread.