Banana bread
A cross between banana bread and a drizzle cake, this easy banana loaf recipe is a quick bake that can be frozen. It's great for using up overripe bananas, too.
Cheese, oat & spring onion soda bread
- Preparation and cooking time
- Prep:
- Cook:
- plus chilling and cooling
- Easy
- Serves 8
Skip to ingredients
- 120g rolled oatsplus extra for the topping
- 250g plain flourplus extra for dusting
- 1 tsp bicarbonate of soda
- 150g mature cheddargrated
- 4 spring onionschopped
- 350ml buttermilkplus a little extra (optional)
- ½ tsp Dijon mustard
Nutrition: Per serving
- kcal218
- fat7g
- saturates4g
- carbs29g
- sugars2g
- fibre2g
- protein9g
- salt0.9g
Method
step 1
Heat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. Blitz the oats in a food processor until fine, then tip into a large bowl along with the flour, bicarbonate of soda, ½ tsp salt and 1 tsp freshly ground black pepper. Quickly mix together to combine. Mix in 130g of the cheese and all of the spring onions.
step 2
Mix the buttermilk and mustard together in a jug, then pour this into the dry ingredients and use a cutlery knife to quickly mix into a soft, shaggy dough. If the dough still looks dry, add another 1-2 tbsp buttermilk. Turn the dough out on a floured surface and knead briefly to just bring it together into a ball.
step 3
Transfer the dough to the prepared tray and flatten it slightly into a thick disc using your palm. Use a sharp knife to cut a very deep cross into the top, then scatter with the remaining cheese and a small handful of oats. Bake for 35-45 mins until deeply browned and the loaf sounds hollow when tapped on the bottom. Leave to cool on a wire rack before slicing and serving.
