The beauty of a banana bread is that you can create so many variations, to each and everyone’s taste. This banana bread has a beautiful nutty flavour, and can be packed as healthy mid-morning snack.
Oats and banana add soluble fiber to this bread, which is said to lower total cholesterol and LDL cholesterol (the bad cholesterol) therefore reducing the risk of heart disease. Canola oil is used to also lower LDL.
To make your own oat flour, simply take your rolled oats, add them to the 2ltr OmniBlend jug, and pulse 5 to 6 times for a fine flour.
Preheat the oven at 165C, and line a loaf pan with baking paper.
Add all dry ingredients to a bowl, and mix.
In a separate small bowl, mash the bananas.
Add the oil and honey to a large bowl, and beat together with a whisk. Add the eggs, and beat well, then whisk in the mashed bananas
Now add the dry ingredients to your wet mixture, and fold in until just combined.
Pour the batter into the prepared loaf tin, and bake for 60 minutes.
Let the bread cool in the tin for 10 minutes, and then transfer to a wire rack to cool for 20 minutes before slicing.
You can keep it for 3 days, or freeze it in separate slices.