Banana, Oat and Walnut Loaf

Strange black objects lurk in my freezer. 

Whenever a banana remains unloved in the fruit bowl I pop it into a freezer bag and into the freezer – skin and all.  I don’t mean those bananas that are only fit for chooky food or the compost – just the ones that are a bit sad and past their eating best.  They are never wasted –  just remove from the freezer and allow to defrost a bit.  Remove the skin and your banana is ready to be mashed or pureed into it’s rightful flavoursome glory. Cakes, slices, smoothies - no waste.

This Banana Loaf recipe is quite different – not only does it make use of those frozen bananas, but there is no butter – just the small tin of Evaporated milk – a bit different!  The result is a dense but moist banana loaf with the extra goodness of Rolled Oats, walnuts and spices.  It is even better the next day!

Preparation      5 minutes

Cooking          50 minutes – 1 hour 10 min

Ingredients

3 medium - large bananas, well mashed (if small you might need 4)

185 ml tin Carnation Evaporated Light Milk

¾ cup brown sugar

2 eggs

¾ cup Rolled Oats  plus   extra to sprinkle on top before cooking

2 cups Self-Raising Flour - sifted

Small pinch of salt

½ teaspoon each of nutmeg and cloves

¼ cup sultanas

¼ cup walnuts – chopped  plus   extra to sprinkle on top before cooking

Method

Preheat oven 175 °C  (I find 180 is a tad high – so just under – depends on your oven)

Line a large loaf tin (approx. 26cm x 14cm min) with nonstick baking paper

Mash the bananas well and set aside.

Whisk the Tinned milk, sugar and eggs together in a large bowl

Fold in the bananas

Add half the flour, fold through then add the rest of flour, salt and Oats

Stir through the spices, sultanas and nuts.

Pour into prepared tin 

Sprinkle over the extra rolled oats and a few chopped walnuts

bake approx. 50 min – 1 hour 10min.  Depends on moistness of bananas

Check after 30 min and rotate pan in the oven.

Cake is cooked when skewer inserted, comes out clean.

When cooked, remove from oven and place on rack to cool whilst still in pan.

Cake will firm up once cool.

Serve warm or cooled.  With a spread of butter if desired.  

                                   Enjoy!  Colleen