3bananassliced - ideally these need to be older, well-speckled bananas
150g(1 cup + 1 tbsp) plain (all-purpose) flour
½tspbaking powder
½tspbicarbonate of soda
1tspground cinnamon
40g(7 tbsp) rolled oats
50g(1 3/4 oz) dark chocolatefinely chopped
Instructions
Preheat the oven to 180c and line a 2lb loaf tin with baking parchment. In a mixer, whisk the egg, oil and sugar until combined, then add in two of the sliced bananas. Whisk again until the banana breaks down and you've got a slightly lumpy liquid.
In a separate bowl, mix the flour, baking powder, bicarbonate of soda, cinnamon and 30g of the oats together. Add this dry mix into the wet mix and stir until combined. Then add in the chopped chocolate and stir.
Pour into the loaf tin, then place a single layer of slices from the remaining banana on top. Pack these close together as they will spread as the cake rises (you can see how far the banana slices have spread due to cake rise in my picture). Sprinkle the remaining oats on top and put in the oven for 40-50 minutes (check it's done after 40 minutes by insterting a metal skewer in the cake, if it comes out clean, it's cooked. It usually takes 50 minutes in my oven though).
Take out of oven, leave to cool for a few minutes, then take out of the tin and leave to cool on a cooling rack.
Notes
Tip This bread will stay fresh for a few days if wrapped well. However, you can freeze this bread for up to two months. I sometimes slice it, wrap up the slices individually and freeze them - great for keeping lunchboxes cool, and will be defrosted by lunchtime!Nutritional info Is Estimated Per Portion