This delicious loaf is perfect for every occasion!

It makes a great morning or afternoon tea snack or you can easily make it then freeze it in slices so you can pull out one slice at a time as needed.

Ingredients

• ⅓ cup oil (e.g. Canola/Rice bran/Olive)

• ⅓ cup honey or maple syrup (can use less if you prefer)

• 2 eggs

• 1 cup mashed bananas (approx 2 large bananas)

• ¼ cup unsweetened/natural yoghurt

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp vanilla extract

• ½ tsp ground cinnamon, ½ tsp mixed spice (or 1 tsp of either if you don’t have both)

• ½ cup high grade, wholemeal or alternative flour of your choice

• 1 ¼ cups rolled oats

• ½ cup coconut desiccated coconut

• Optional: ½ cup chopped walnuts or pecans

How to make:

1. Preheat oven to 170 degrees celcius and grease a 9×5-inch loaf pan.

2. Put oil, honey, eggs, bananas and yoghurt into the food processor and blend ingredients together (I have used my fabulous Kenwood Multipro Excel). This is the ideal method if you want to use frozen bananas which can be added without defrosting them first.

3. Add the rest of the ingredients to the food processor then blend together until all ingredients are combined.

4. Pour the mixture into the greased loaf tin and sprinkle lightly with cinnamon or mixed spice.

5. Bake for 50 mins to 1 hour, or until a skewer inserted into the centre comes out clean. If it needs longer, cover the loaf with foil so the top doesn’t burn.

6. Let the bread cool in the loaf pan for a few minutes before transferring to a wire rack to cool, then slice.

The ‘make it by hand’ method:

1. In a large bowl, beat the oil and honey/maple syrup together together with a whisk or fork. Mash the bananas, then add the eggs and yoghurt – beat well.

2. Add the baking soda, baking powder, vanilla, spices and whisk to blend.

3. Stir in flour, oats and coconut until combined. It won’t be a smooth mixture – lumps are normal! If you want to add any nuts, now is the time.

4. Pour the mixture into the greased loaf tin and sprinkle lightly with cinnamon or mixed spice.

5. Bake for 50 mins to 1 hour, or until a skewer inserted into the centre comes out clean. If it needs longer, cover the loaf with foil so the top doesn’t burn.

6. Let the bread cool in the loaf pan for a few minutes before transferring to a wire rack to cool, then slice.