Chocolate Banana Oat Bread Recipe — Moist & Wholesome Slice

• 1 large egg
• 75 ml (5 tbsp) vegetable oil
• 125 g (1/2 cup + 2 tbsp) golden caster sugar
• 3 bananas sliced — ideally older, well-speckled bananas
• 150 g (1 cup + 1 tbsp) plain (all-purpose) flour
• ½ tsp baking powder
• ½ tsp bicarbonate of soda
• 1 tsp ground cinnamon
• 40 g (7 tbsp) rolled oats
• 50 g (1 3/4 oz) dark chocolate finely chopped

• Preheat the oven to 180°C (350°F) and line a 2 lb loaf tin with baking parchment. In a mixer or a bowl, whisk the egg, oil and sugar until combined, then add two of the sliced bananas. Whisk or beat until the banana breaks down and the mixture becomes a slightly lumpy liquid.
• In a separate bowl, stir together the flour, baking powder, bicarbonate of soda, cinnamon and 30 g of the oats. Add this dry mix to the wet mixture and fold until just combined. Stir in the chopped dark chocolate.
• Pour the batter into the lined loaf tin. Arrange slices from the remaining banana in a single close layer on top — they will spread as the cake rises. Sprinkle the remaining oats over the surface.
• Bake for 40–50 minutes. Check at 40 minutes by inserting a metal skewer into the center; if it comes out clean, the loaf is ready. In my oven it typically takes about 50 minutes.
• Remove from the oven, leave to cool in the tin for a few minutes, then transfer to a cooling rack to cool completely before slicing.

Nutrition