My perfect banana bread

Banana bread

 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.

Banana bread

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.

Banana bread

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!

Banana bread

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: –

Banana bread

  • 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.

Banana bread

It is best served warm but is just as good the next morning served with butter and tea.

Banana bread

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.

Print Recipe
Oat, Yoghurt and Chocolate Chip Banana Bread
  1. Preheat the oven to 180 degrees Celsius and line a loaf tin. Separate the egg whites into a large mixing bowl and keep the egg yolks aside. Melt the butter and leave aside to cool.
  2. Start by whisking up the egg whites using an electric whisk or stand mixer for ease. Add the salt and gradually add the caster sugar and dark brown sugar. Whisk until the mixture becomes foamy and slightly glossy and stiff.
    Banana bread
  3. In one bowl mix the flour, oats and bicarbonate of soda.
  4. In another bowl, mash the banana then mix in the yoghurt, egg yolks, vanilla and melted butter.
  5. Mix the wet mixture into the flour mix. Finally fold in the egg white mixture.
  6. Pour the whole mixture into the loaf tin. Sprinkle over the chocolate chips.
  7. Bang the loaf tin onto the table to release any air pockets then place in the middle of the oven. Bake for an hour. Check the oven at around 45 minutes to check if the top is getting too dark. If so, cover with some foil and return to the oven.
  8. Check the loaf has baked through by placing a knife through the centre. Leave to cool for at least 15 minutes before turning out onto a wire rack. Serve warm or cold later. The loaf should keep for up to 3 days and can be stored in the refrigerator.
    Banana bread
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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!



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