Banana and Oats Tea Loaf
It has been a little hectic the past few weeks as the family's visit approaches and I found myself stuck to the computer playing travel agent. At the same time I have started planning for our own summer holidays so there is barely time left over to blog or to keep in touch with old friends on Facebook. Besides, the VPN doesn't work very well.
Then of course I have also gone around Pudong checking out different markets with a few of my neighbours (the cool, fun ones), lunched with a few new friends and done the usual grocery shopping (one never finds everything one needs here under the same roof). Added to that the kids will be having their final exams in less than 2 weeks and while we are not expecting any sudden revelation of genius, I am still hoping that they will manage to at least pass all of their subjects.
I suddenly realised in the afternoon yesterday that the Teenager's International Food Day was today. My fridge was almost empty though there were a few over-ripe bananas and still-green potatoes lying around. That meant Banana and Oats Tea Loaf and the usual baked curry puffs to represent France and Singapore - sort of. Well, better than nothing. I toyed with the idea of sending him off with a packet of French butter biscuits but thought better of it.
The Banana and Oats (no nuts allowed at school) Tea Loaf is very easy to make and if wrapped properly can keep for a few months in the freezer. The painter came yesterday to touch up the walls and the house stank really badly of paint - so a spot of baking was much needed. The kitchen smelt nicely of banana and sugar and almost lifted my inertia vis-à-vis baking and cooking - well, almost. It is too easy to eat out, take away or order a delivery - why bother to cook?
Banana and Oats Tea Loaf :
2 large very ripe bananas (mashed)
100g butter (softened)
140g organic cane or muscovado sugar
2 eggs (lightly beaten)
2 tbsp milk
225g self-raising flour
3-4 tbsp oats
Preheat the oven to 180°C. Oil and line a small loaf tin.
Cream the butter and sugar together, add the eggs.
Fold in the bananas and milk. Followed by the flour.
Pour into the loaf tin and sprinkle the oats over. Replace the oats with roughly crushed walnuts for a crunchier loaf.
Bake for 55 minutes until risen.
Stand for 10 minutes, remove from the tin, remove the lining paper and let it cool before serving.