7 March 2015

Banana Oat Streusel Bread


Perfectly buttery banana bread made with oats and brown sugar topped with a butter oat streusel. 


You could say I am addicted to banana bread, in 5 posts, 2 of them are banana bread. Lets just say, I love it very much; sweet, buttery and banana in every bite. Plus with the crumbly streusel, This. Is. Perfection. 

Banana bread is so easy to make ~ two bowl, one tin and one oven. Also, it is great for travelling or for a picnic, in fact, we have taken this bread with us to France in the luggage! 


So let's just cut to the chase! Beat together your butter, brown sugar and caster sugar in a bowl until soft and lighter in colour. Normally, I use sunflower or mild rapeseed oil in a banana bread but today, I had no oil! Instead, I used butter and it tastes just as good, if not better, due to the rich butter flavour. The brown sugar adds a subtle caramel note to the bead, making it oh-so-good. 

Free-range or organic eggs are always a must when it comes to baking. I have chickens which roam around in our garden everyday. Free-range or organic eggs are best for the welfare of animals and better for you. If possible, try and get your eggs from a reliable source, such as a local farmer market or deli.


Butter, divine, banana goodness, oh my this is good!

Well, I better go and catch my plane, have a good week and see you next weekend!




QOTD - when was the las time you were on a plane?


Banana Oat Streusel Bread
Posted by Eve
Makes one/ serves 8 - 10
Ingredients

For the streusel

  • 30g butter, cold
  • 30g brown sugar
  • 15g plain flour
  • 25g quick cooking oats
For the bread
  • 60g butter, at room temperature
  • 60g soft light brown sugar
  • 60g caster sugar
  • 1 egg
  • 200g over-ripe bananas, mashed
  • 110g plain flour
  • 50g quick cooking oats
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda

Method
  1. First, make the streusel. Put all of the streusel ingredients into a bowl and crumb together using your fingertips. Keep in the fridge until needed. 
  2. Preheat the oven to 170ºc/ 160ºc fan/ gas mark 3. Grease, line and flour a 450g loaf tin.
  3. Beat the butter and sugars together well until combined. Add the egg and whisk in well until lighter in texture and colour.
  4. Add the banana, flour, baking powder and soda and fold in gently. Fold until the mixture is uniform in texture and appearance. Remove the streusel from the fridge.
  5. Pour the batter into the prepared tin and top with the cold streusel topping. Bake for 45 - 50 minutes until dark golden and when a skewer is inserted, it comes out clean. Leave to cool in the tin for 20 minutes before turning out on to a wire rack. 
  6. Serve warm or cooled with coffee


Enjoy!




Keep the bread in an air-tight container for up to 5 days at room temperature.







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