Banana cake is a cosy old-fashioned favourite, yet it's been a long time since I baked one. Such a long time that it has been re-branded as banana 'bread'. Or is banana bread truly distinct from banana cake? I'm always skeptical, but I have to say, this dense loaf is more bread-like than cake-like, and a thick slice suits a good smear of butter.
Mum first made this, and I loved its chewiness so much I got the recipe from her. I go quite soft at the idea that this is a Merle-from-the-CWA endorsed recipe. So it may be this new-fangled banana bread thing, but it's sort of blessed with a heart-warming and reassuring familiarity.
Banana oat bread
Adapted from An Uncle Toby's ad which features a pic of Merle-from-the-CWA. This recipe is for my friend B and her family.
- Preheat your oven to 180 and prep a 14cm by 22cm loaf tin.
- In your food processor, whiz up 3 very ripe bananas.
- Then add a 185ml tin of light evaporated milk (I used Carnation brand's 'light and creamy'; I have no idea if there are other brands), 3/4 cup light brown sugar and 2 large eggs. Whiz til smooth.
- Transfer to a large mixing bowl, then fold thru 2 cups of SR flour and 1/2 cup rolled oats.
- Pour into your loaf tin and bake for about 55 minutes or until done. You may need to cover with foil towards the end to avoid excessive browning.
- Enjoy warm with butter and a mug of tea; it's also a treat with a big dollop of natural yoghurt and a drizzle of golden syrup on top.