Miss Charlie loves this recipe. It’s pretty much a one-pot type method and easy enough for the kids to jump up and lend a hand.
- 1/2 cup Rolled Oats
- 300ml Milk (I use almond milk, but anything will do)
- up to 3 overripe bananas, mashed
- 240g Self Raising Flour (You Can Use Wholemeal)
- 1 teaspoon Baking Powder
- 1/3 cup Soft Brown Sugar (I often leave out the sugar and add more honey)
- 1 teaspoon Ground Cinnamon
- 3 tablespoons Honey
- 1 Lightly Beaten Egg
- roughly 85g Roughly Chopped walnuts (can use almonds, banana chips, cranberries, raisins etc.)
- Put the oats in a bowl, pour the milk over them and leave to soak for up to 30 minutes (give or take a bit depending on how distracted you got by kids trying to smash eggs together)
- Pre-heat the oven to 180°C (350°F/Gas 4).
- Lightly grease and line a 1 kg (2 lb 4 oz) loaf tin with baking paper.
- Sift the flour and baking powder into a bowl and stir in the rolled oats, banana, sugar, cinnamon, honey, egg and walnuts. Mix together well.
- Spoon the mixture into the tin, level the top and sprinkle with the extra almonds. Bake the loaf for 45 minutes, or until it is golden brown on top and cooked through.
- Leave it to cool a little in the tin before turning out onto a wire rack to cool completely.
This recipe is adapted from Bill Granger’s “Every Day“. Published by Murdoch Books.
NannySheCanDo & kids. xx