Beautifull banana oats Streusel Bread Recipe
You could say I am addicted to banana bread, in 5 posts, 2 of them are banana bread. Let’s just say, I love it very much; sweet, buttery and banana in every bite. Plus with the crumbly streusel, This. Is. Perfection.
Banana bread is so easy to make ~ two bowls, one tin, and one oven. Also, it is great for traveling or for a picnic, in fact, we have taken this bread with us to France in the luggage!
So let’s just cut to the chase! Beat together your butter, brown sugar and caster sugar in a bowl until soft and lighter in color. Normally, I use sunflower or mild rapeseed oil in a banana bread but today, I had no oil! Instead, I used butter and it tastes just as good, if not better, due to the rich butter flavor. The brown sugar adds a subtle caramel note to the bead, making it oh-so-good.
Free-range or organic eggs are always a must when it comes to baking. I have chickens which roam around in our garden every day. Free-range or organic eggs are best for the welfare of animals and better for you. If possible, try and get your eggs from a reliable source, such as a local farmer market or deli.
Butter, divine, banana goodness, oh my this is good!
Well, I better go and catch my plane, have a good week and see you next weekend!
If you make my Banana Oat Streusel Bread Recipe, be sure to take a photo and tag me @onlinefoodblog on Instagram or Twitter. I would love nothing more than to see your creations!
For the streusel 30g butter, cold For the bread 60g butter, at room temperature Keep the bread in an air-tight container for up to 5 days at room temperature.
How do you make Banana Oat Streusel Bread
30g brown sugar
15g plain flour
25g quick cooking oats
60g soft light brown sugar
60g caster sugar
200g over-ripe bananas, mashed
110g plain flour
50g quick cooking oats
1 tsp. baking powder
1/2 tsp. baking soda
Try out our Banana Oat Streusel Bread Recipe and post your results below in the comments…
For the streusel
30g butter, cold
For the bread
60g butter, at room temperature
Keep the bread in an air-tight container for up to 5 days at room temperature.