Here’s a link to the recipe and I’ve typed it out in case you want to quick scan: (I have also slightly changed the recipe for a different taste, try out both versions and let me know which you like best!)
- 3 ripe bananas
- 2 cups oats (not instant, the proper scotts type)
- 1⁄2cup whole milk
- 1 egg
- 2 tablespoons honey
- 1⁄2teaspoon vanilla extract
- 1 tablespoon low-fat peanut butter (optional)
- Preheat the oven to 180c.
- Mash the bananas and mix with the oats, milk and egg before adding the remaining ingredients (it just mixes a bit easier and more evenly this way). These measurements make the mixture just the right consistency for my liking, but if it looks a bit runny to you at this point, throw in another handful of oats to thicken it up.
- Grease a cookie tray with 1 cal spray and spoon the mixture on to make around 9 large cookies.
- Bake for around 20mins until golden brown.
Makes 9 cookies.
It feels like forever since I last blogged! But I found a gorgeous recipe by none other than the Queen of baking; Mary Berry! I’ve just made this for my housemates using gluten free flour and coconut oil instead of sunflower oil! Taken from her book ‘Foolproof Cooking’
125ml sunflower oil
200g caster sugar
1 tsp vanilla extract
175g plain flour
1 tsp bicarbonate of soda
Half tsp ground cinnamon
2 eggs beaten
3 small ripe bananas, peeled and mashed
- You will need a 900g loaf tin. Preheat the oven to 180 degrees, then grease the tin with oil and line the base with a strip of baking paper.
- Place all the ingredients in a large bowl and whisk together for 1 minute. Spoon into the prepared tin and level the top.
- Bake in the oven for about an hour until lightly golden brown on top, springy to the touch and coming away from the sides of the tin.
- Cool in the tin for 10 minutes, then remove and leave to cool on a wire rack. Cut into slices and serve plain or with butter.
Image source: http://i1.coventrytelegraph.net/incoming/article8729097.ece/ALTERNATES/s615b/banana-bread5.jpg