Cook: 50 - 60 minutes

Serves: 1 loaf cake

Method

Preheat the oven to 180ºC/Gas 4.
Line a 900g loaf tin with baking paper.
Combine all the ingredients except the oats in a bowl. Mix well then spoon into the lined
tin. Slice the remaining banana into diagonal slivers and layer on top of the cake.
Sprinkle the oats over the top of the cake followed by the tablespoon of brown sugar.
Bake for about 50 minutes to 1 hour.
To test for doneness, insert a skewer into the cake – it should come out clean. Cool in the tin.

Adapted from The Kitchen Orchard

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Ingredients

Name: Banana cinnamon pineapple bread
Prep time: 15 min
Cook time: 50 min
Yield: 1 loaf cake
Ingredients: 165g extremely over-ripe bananas (about 3 medium bananas), mashed with a fork, plus one extra banana for the topping; 165g plain flour; 150g soft light brown sugar, plus 1 extra tbsp for the topping; 130g tinned pineapple (drained weight) finely chopped; 40g desiccated coconut; 50g walnuts, finely chopped; ¼ tsp salt; ½ tbsp vanilla extract; 1¾ tsp ground cinnamon; ¾ tsp ground nutmeg; ½ tsp baking powder; 1 tsp bicarbonate of soda; 90ml corn oil; 2 medium eggs; 1 tbsp porridge oats

165g extremely over-ripe bananas (about 3 medium bananas), mashed with a fork, plus one extra banana for the topping
165g plain flour
150g soft light brown sugar, plus 1 extra tbsp for the topping
130g tinned pineapple (drained weight) finely chopped
40g desiccated coconut
50g walnuts, finely chopped
¼ tsp salt
½ tbsp vanilla extract
1¾ tsp ground cinnamon
¾ tsp ground nutmeg
½ tsp baking powder
1 tsp bicarbonate of soda
90ml corn oil
2 medium eggs
1 tbsp porridge oats