Ingredients (makes 1 loaf / 8–10 slices)
- 2 large ripe bananas (the riper, the better)
- 150 g fresh or frozen blackberries (preferably Frozen)
- 125 g unsalted butter (softened) – or use coconut oil for dairy-free
- 150 g soft brown sugar (or 100 g sugar + 2 tbsp honey for extra energy)
- 2 large eggs
- 200 g self-raising flour (or plain flour + 2 tsp baking powder)
- ½ tsp ground cinnamon
- ½ tsp ground ginger (optional, adds warmth)
- 50g oats
- 1 tsp vanilla extract
- 2 tsp Milk (or to make a nice consistency)
Optional extras for walkers:
- 30 g chopped walnuts or pecans (extra protein + crunch)
- 1 tbsp chia seeds or flaxseed (boosts fibre and omega-3)
Method
- Preheat oven to 180°C (170°C fan) / 350°F. Line a loaf tin with baking parchment.
- Mash bananas in a large bowl until smooth.
- Cream butter and sugar together until light and fluffy. Beat in eggs one at a time, then stir in mashed bananas and vanilla.
- Mix dry ingredients (flour, oats, spices, salt) in another bowl. Fold gently into wet mixture.
- Add blackberries (and nuts/seeds if using). Stir lightly – don’t overmix or the berries will burst too much.
- Pour into tin and smooth the top.
- Bake for 50–60 minutes until golden and a skewer comes out clean (a little moisture from berries is fine).
- Cool in the tin for 10 minutes, then transfer to a wire rack.
Tips for Walkers
- Portable portions: Slice once cooled and wrap individually in greaseproof paper – perfect for rucksack snacks.
- Freezer-friendly: Wrap slices in cling film, freeze, and grab a piece before a walk – it’ll defrost by the time you’re ready for a mid-way coffee stop.
- Energy booster: Pair with a flask of coffee or tea – the slow-release carbs from banana + oats, plus the natural sugars in berries, make this ideal fuel.
