BANANA BREAD FROM ALDI
I have this love/hate relationship with banana bread. My husband loves it, I hate making it. Not because it is hard to do. Because only one out of every 2.65 that I make is nice, not flat, not ‘’gluggy’’ or dumpling like. And that is using the same recipe, same ingredients, in the same oven. Using bananas everything from nearly green to overripe. Using buttermilk or different flours. I tried them all. Nothing worked. Then I opened our newest catalogue of a local supermarket-slash-special deal shop. And I read the recipe, and that minced up oats in it sounded interesting. So I tried it. And fell in love. Normally I have to get to the 3rd mix before I get a success. This one? Instant skyrockets, on the first date…eh sorry mix. Try it. It is really, really nice. This is simply the best banana bread I have baked, or tasted, in a very long time. And I have lived and baked for a Very. Long. Time.
- 60 g (160 ml) rolled oats (I used quick cooking)
- 150 g self-raising flour (250 ml + 20 ml)
- 5 ml bicarbonate of soda
- 3 bananas, well ripened
- 1 extra large egg
- 30 ml extra virgin olive oil
- 80 ml full cream milk
- 70 g sugar (I used raw sugar)
Preheat the oven to 160ºC or 150ºC fan forced. Yes, we are baking low temp. and long.
Blend the oats in a blender to as fine a powder as you can get it, then mix the oats powder with the flour and bicarbonate of soda. (Hint: I did not have self-raising, so I mixed a cup of plain flour, 5 ml of baking powder and 2 pinches salt)
In a separate bowl (or blender) mix the bananas, egg, olive oil, milk and sugar.
My bananas were very, VERY ripe.
Now combine the 2 mixtures until just mixed with a wooden spoon.
Do not over whip.
Pour into a bread tin that has been lined with baking paper.
Bake for one hour, 60 minutes, at chosen temperature.
Recipe and photo: Kiti Citi
