♥ Oat, Yoghurt and Chocolate Chip Banana Bread
I have tried endless recipes for banana bread. Some healthy, some not so much. Some have turned out dry and some superbly moist.
This recipe has been created by including all the best things I love about those banana breads and replacing the not so good things with different techniques.
Banana bread is one of those things you wouldn’t really buy but would try to make at home. The thought generally comes from the idea of using up overripe bananas.
Well this recipe is in the same vain, however I have made it less boring with little additions to make it stand out from the norm. The Rena Bakes way!
When a friend visited us in Dubai from London last October, I baked this fresh for breakfast. Her and her family absolutely loved it and she has asked for the recipe ever since.
The method might be slightly complicated at first glance, but I can assure you that extra effort makes for a deliciously different banana bread.
Here’s why: –
- I decided to whisk up egg white to add air and prevent the banana bread from becoming too dense.
- I chose to add yoghurt to keep the banana bread moist.
- I thought the addition of oats would present a lovely crumbly texture.
- I love dark brown sugar for its extra caramelized tones and richness perfect with banana.
- Finally, chocolate chips for that bit of fun and sweetness to compensate for the lower quantity of sugar required in comparison to most other recipes.
So for me, this is the perfect banana bread.
Well my perfect banana bread.
It is best served warm but is just as good the next morning served with butter and tea.
Please have a go at this recipe if you like banana bread. It really is my favourite banana bread.
I hope it is perfect for you too.
If you do try this banana bread please let me know how you get on. Remember to send me photographs too for the Rena Bakes gallery. Thank you and enjoy!