This week I had the pleasure of talking with Hannah Pardon who has wrote this lovely recipe to share with you all!
Hannah is a food blogger and baker. She shares recipes and reviews on her blog Sweet Pea’s, which was a finalist in the UK blog awards 2016. When she’s not blogging you’ll find her working in her local bakers or searching for her next sweet treat.
I always have bananas in the house but they seem to be the perfect ripeness for a day and then they’re over ripe, brown and too squishy for my liking. That’s when I love to make banana bread. The riper the bananas the better for this recipe.
Made with wholemeal flour and oats and with no added fat there’s more of the good stuff and less of the bad in this oaty chocolate banana loaf. Serves 12.
158.83 £1.88 1 hour
All you need is
200g wholemeal flour
75g cocoa powder
1 tsp bircarbonate of soda
¾ tsp salt
¾ tsp baking powder
100ml maple syrup
1 ½ tsp vanilla extract
2 large, very ripe bananas, mashed
To make it just
Preheat the oven to 200/180ºc fan/gas mark 6
Put a tablespoon of the oats aside for later. Mix the rest of the dry ingredients together in a bowl. In a separate bowl mix the wet ingredients.
Pour the wet ingredients into the dry and mix until fully combined.
Pour into a greased and lined 2lb loaf tin and sprinkle on the tablespoon of oats. Bake for 45 – 50 minutes depending on how moist you want the loaf.
Remove from the oven and allow to cool slightly before serving.