Description

This Honey Oat Apple and Banana Loaf is a wholesome, moist, and naturally sweetened bread made with oats, ripe bananas, and fresh apples. Enhanced with warming spices, crunchy nuts, and juicy raisins, it’s a comforting treat perfect for breakfast or a healthy snack. Using Greek yogurt and honey adds moisture and a subtle tangy sweetness, making this loaf both delicious and nutritious.

Ingredients

Scale

Dry Ingredients

2 cups / 200 grams oatmeal or rolled oats (or substitute with 1.5 cups / 200 grams wholewheat flour)
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
1 teaspoon ground mixed spice
½ cup / 50 grams pecan or walnuts
½ cup / 50 grams raisins

Wet Ingredients

2 bananas, as ripe as possible
2 large eggs, lightly beaten
¼ cup / 60 ml Greek or natural thick yoghurt
¼ cup / 60 ml runny honey (optional extra for sweeter taste)
2 sweet apples (Granny Smith, Pink Lady, Golden Delicious or equivalent)

Topping (Optional)

1 – 2 tablespoons flaked almonds

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Set your oven to 175°C / 350°F to prepare for baking the loaf.
Process the oats: Place the oats in a food processor with a metal blade and pulse for 2 to 3 minutes, stopping occasionally to let the oats settle, until they become a coarse flour. Transfer this to a mixing bowl.
Add dry ingredients: Stir the bicarbonate of soda, baking powder, ground cinnamon, and mixed spice into the processed oats. Set aside.
Prepare nuts: Coarsely chop the pecans or walnuts using a food processor or a sharp knife, then set them aside.
Mash bananas: In a small bowl, mash the ripe bananas until smooth with no lumps remaining.
Mix wet ingredients: Add the lightly beaten eggs, Greek yogurt, and honey to the mashed bananas and stir gently until well combined.
Grate or process apples: Grate the apples by hand or pulse them in the food processor, then fold the apple mixture into the banana batter.
Combine wet and dry mixtures: Pour the banana, apple, and wet ingredient mixture into the dry oat and spice mixture. Mix lightly with a spatula until just combined and no dry oats remain; the batter should be thick and dropping in consistency.
Add nuts and raisins: Gently stir in the chopped nuts and raisins until evenly distributed throughout the batter.
Prepare the loaf tin: Line a 9″ x 5″ (23cm x 12.5cm) loaf tin with baking parchment, ensuring some overhang for easy removal.
Pour and bake: Transfer the batter into the loaf tin and smooth the surface. Optionally, sprinkle flaked almonds on top for added texture. Bake in the preheated oven for 30 minutes.
Cover to prevent over-browning: After 30 minutes, cover the loaf loosely with a sheet of tin foil to prevent the top from browning too much. Continue baking for another 25 to 30 minutes until a skewer inserted into the center comes out clean and the loaf feels firm to the touch.
Cool: Remove the loaf from the oven and allow it to cool completely in the tin before removing and slicing to avoid crumbling.

Notes

When processing oats, work in 30-second bursts and allow oats to settle to get the correct coarse flour consistency.
Using a food processor speeds up chopping nuts and apples; chop nuts first to avoid damp residue before processing apples.
If no food processor is available and using wholewheat flour instead of oats, chop nuts with a knife and grate the apples. Peeling apples is optional.
Do not overmix the batter; fold gently until just combined to maintain a tender crumb.
Line the loaf tin with baking parchment leaving an overhang to lift the loaf out easily.
Covering the loaf with foil after 30 minutes baking prevents excessive browning while ensuring thorough cooking.
Cool completely before slicing to prevent crumbling.
Substitute wholegrain flour by weight, using approximately 1.5 cups (200g) of wholewheat flour instead of 2 cups oats. You may need extra yoghurt if batter is too thick.
Store the loaf in an airtight container at room temperature for up to 3 days for best freshness.

Nutrition

Serving Size: 1 slice (1/12 of loaf)
Calories: 165 kcal
Sugar: 12 g
Sodium: 110 mg
Fat: 5.5 g
Saturated Fat: 1 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 3.5 g
Protein: 3.5 g
Cholesterol: 35 mg