Banana, chocolate and oatmeal tea bread

Banana, chocolate and oatmeal tea bread

Photo by Betty D.

  • Prep Time


  • Total Time


  • Servings



  • 1

    large egg

  • 75

    ml vegetable oil

  • 125

    g caster sugar

  • 3

    bananas – 2 thinly sliced, for the batter, and 1 in thicker slices, to decorate the bread

  • 30

    g rolled oats* - set aside 1 tablespoon, for sprinkling

  • 150

    g all purpose flour

  • ½

    teaspoon baking powder

  • ½

    teaspoon baking soda

  • 1

    teaspoon ground cinnamon

  • 40

    g dark chocolate, finely chopped – I used 60% cocoa solids


Preheat the oven to 180ºC/355ºF. Line a 1 liter (15cm x 7.5cm) loaf pan with buttered, non-stick baking parchment or silicone paper. Whisk the egg, oil and sugar together until thick. Whisk the thinly sliced bananas into the mixture. Fold in the remaining ingredients until the mixture is smooth. Pour the batter into the prepared pan and sprinkle the surface with the reserved oats. Arrange the thicker banana slices on top. Bake for 40–50 minutes or until golden. The cake is done when a metal skewer inserted into the centre of the cake comes out clean. Allow the tea bread to cool in the pan, then transfer to a wire rack to cool completely. * I used oatmeal


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