Apologies to all, as I have slightly been teasing you all with shots of this Dark Chocolate, Banana & Walnut Oat Loaf for ages but haven’t shared the recipe until now!!
There’s just some recipes that I like to keep close to my heart for a bit longer until I unleash them to all your kitchens. Now is the time and this Dark Chocolate, Banana & Walnut Oat Loaf is ridiculously easy to make. The key item is the amount of yoghurt you use, I learned this the hard way when I sent my friend off to make it and the loaf didn’t cook through fully….needless to say I wasn’t in the good books for a while!!
The yoghurt amount is 450g so make sure not to use the usual amount of 500g that most big pots of yoghurt come in. I would recommend using the Glenisk High Protein version in vanilla flavour but you can use any other brand or a regular natural vanilla flavoured one. Make sure to use only 450g and not add in the “whey” this is the liquid or natural “water like” substance that is often floating on the top of your pot.
Leave in or take out the walnuts and chocolate as you like. Add berries, seeds or anything else you think might be tasty too!
This loaf was one of the many recipes that featured at a Glenisk & Irish Rugby #EatLikeThem pop-up restaurant in Tang in aid of the Peter McVerry Trust. Find all the recipes that I created for this pop-up here.
Makes 1 large loaf.
- 300g oats
- 2 tsp bread soda
- 50g walnuts, chopped into pieces
- 100g dark chocolate, chopped into small chunks
- 3 bananas
- 450g Glenisk High Protein Vanilla yoghurt
- Preheat an oven to 200°C/180°C fan/400°F and line or oil a loaf tin.
- Place all the dry ingredients in a large mixing bowl. Mash two bananas into the mix with your hands until well combined.
- Stir in the yoghurt until no dry oats remain.
- Pour the mix into the loaf tin & lightly press in.
- Scatter some more chocolate on top. Finally slice the third banana in half length-ways and place on top.
- Bake in the oven for 45 minutes or until a skewer comes out clean. Remove from the oven & allow to cool in the tin for 5 minutes before removing & allowing to fully cool on a wire rack.