Banoffee Oat Loaf with Vanilla Yogurt
- Summer
- Desserts & Baking
A delicious twist on banana bread, this banoffee oat loaf is soft, satisfying and perfect with a cuppa.
Ingredients
4 Medium very ripe bananas (the riper the better!)
150g Yeo Valley Organic Vanilla Yogurt
50g coconut sugar
3 Large eggs
150g pitted dates
½ tsp bicarbonate of soda
75g Yeo Valley organic unsalted butter
100g self-raising flour
50g Rolled oats (blended slightly or left whole for texture)
50g Ground almonds
½ tsp baking powder
½ tsp salt
90g pecans, roughly chopped.
Method
1. Preheat your oven to 180°C (160°C fan) and line a loaf tin.
2. Mash the three bananas thoroughly in a bowl.
3. Begin by soaking your pitted dates & bicarbonate of soda in a bowl with the boiling water. allow to soften for 10 mins. Once softened, use a blender or stick mixer with approximately 3 tbsp of the water to form a date purée. Set aside.
4. Whisk the vanilla yogurt, date mixture, mashed bananas, sugar, eggs and butter together until combined.
5. Fold in the flour, oats, baking powder, salt and ground almonds.
6. Fold in the 75g chopped pecans throughout.
7. Pour into the tin and top with a banana sliced lengthways.
8. Scatter the honey, pecan oat topping over the surface.
9. Bake for 45–50 minutes until risen and golden.
Topping Suggestion: Slice a banana lengthways and place on top, then mix 2 tbsp of rolled oats with 1 tsp of honey and 15g pecans, alongside a pinch of cinnamon, to place on top towards the end of the bake.
In this recipe...
Vanilla Yogurt
10
Unsalted Butter
15
Vanilla Yogurt
10
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