Banana bread recipe which is squidgy, with optional bran, oats and seeds. Only uses fruit to sweeten!
3 very ripe bananas
half cup sultanas or other dried fruit
2 cups oats
1 cup bran cereal (I used low-sugar bran flakes)
2tsp mixed spice
1tsp vanilla essence
1 cup milk
half cup fat-free yoghurt
half cup plain flour
2sp baking powder
zest and juice half a lemon
sprinkle of seeds (I used pumpkin)
1 medium sized loaf tin
Preheat oven to 180 degrees (fan). Heat a little water in a small pan over a low heat and add the dried fruit, and let it simmer for around 10 mins. To this pan add the mixed spice and vanilla. Keep adding water to prevent it drying out, but let it all evaporate away at the end. Take the pan off the heat and set it aside.
In a large bowl, mash the 3 bananas. Easily done using a whisk or fork.
Add the now plump dried fruit (and the small amount of water) to the bananas. Put the pan back on a very low heat and add the milk and bran. Mush them up over the heat until the bran is very soft. This should take around 10 minutes. Set this aside.
To the banana mixture add the oats, flour, baking powder, lemon zest/juice and salt. Beat thoroughly with a wooden spoon, before adding the bran/milk mixture.
Grease the loaf tin with margarine or oil thoroughly.
Add the fat-free yoghurt and check the temperature of the mixture. If it isn't much hotter than room temperature, you can add the egg.
Beat the entire mixture and transfer it to the loaf tin. Finish with a sprinkling of seeds or nuts (I used pumpkin) and bake for 30 mins. Check the loaf at 20 minutes by sticking in a knife. The finished loaf will come out a little squidgy, but will solidify as it cools.