Banana Oat Bread

This month the Random Recipe Challenge over at Belleau Kitchen was 30 so I did as I was told, counted to 30 along my recipe bookshelf and counted 30pages in. The resulting recipe is one from Favorite Recipes from Hestercombe’s Tea Rooms.

I have never been to Hestercombe, which is just near Taunton in Somerset,  though having read about the 3 gardens which spans a range of types of garden design I think I’d like to. If you’ve been there, I’d be interested to know what it’s like. I was given the recipe book when a very lovely lady at work was having a clear out and as yet I hadn’t made anything from it. It’s got some great classics, but no pictures as it’s a fairly home-spun affair.

Banana Oat Bread

I think I can imagine sitting in front of an imposing stately home looking out over the rose gardens and having a slice of this with a cup of earl grey. Would you care to take tea with me?

Just one slice?

Banana Oat Bread
from Favourite Recipes from Hestercombe’s Tea Rooms devised and collected by Christine Pitman

150g plain flour
50g rolled oats
100g light brown sugar
1tsp baking powder
1tsp bicarbonate of soda
1/2 tsp cinnamon
1/2 tsp salt
2 eggs, beaten
2 medium bananas, mashed
150g golden syrup
45ml sunflower oil

Topping
30ml golden syrup, melted
1/4 tsp cinnamon + 30ml granulated sugar mixed together

Preheat oven to 160c / 350f /gas mark 3

Put all the dry ingredients into a bowl and mix.
In another bowl mix the eggs, bananas, syrup and oil.
Stir the wet mixture into the dry.
Pour into a lined loaf tin.
Bake for 40-50mins (test with a skewer – it will depend on your bananas a bit)

When cool, remove from tin, brush with melted golden syrup and sprinkle the cinnamon/sugar mixture over the top.

This is my entry for the 30th Random Recipes challenge run by Dom at Belleau Kitchen