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
For the streusel
- 30g butter, cold
- 30g brown sugar
- 15g plain flour
- 25g quick cooking oats
- 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
- 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.
- Preheat the oven to 170ºc/ 160ºc fan/ gas mark 3. Grease, line and flour a 450g loaf tin.
- Beat the butter and sugars together well until combined. Add the egg and whisk in well until lighter in texture and colour.
- 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.
- 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.
- Serve warm or cooled with coffee
Keep the bread in an air-tight container for up to 5 days at room temperature.