Maple, Oat and Banana Loaves (makes 2)

A light and moreish loaf to enjoy for breakfast from Thomasina Miers.

Maple, Oat and Banana Loaves (makes 2)
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Maple, Oat and Banana Loaves (makes 2)
Print Recipe
  1. Heat the oven to 190C/375F/gas mark 5, grease two one-litre loaf tins, and line with enough greaseproof paper to come up and over the sides of the tins.
  2. Whisk the eggs into the olive oil, then whisk in the yoghurt and maple syrup, followed by the banana, apple and carrot.
  3. Sift the flour, baking powder and salt into another bowl, then stir in the oats, sugar, spices, raisins, seeds and nuts. Fold into the wet ingredients, then spoon into the tins so that they’re two-thirds full. Smooth the top and scatter over some extra seeds to decorate.
  4. Bake in the middle of the oven for 45-50 minutes, until golden in colour and a skewer comes out clean. Leave to cool in the tin for five minutes, then remove and transfer to a wire rack.
  5. If you like, you can prick the top of the loaves with a skewer and brush with a little extra maple syrup. These are best eaten within a couple of days.
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