Finally, the right banana oat bread

Every food blog I have ever read and liked has thier own Banana bread recipe. Now my turn. I made an attempt at this a couple weeks ago and it was a big let down to say the least...Even my biggest banana bread supporter, my little sis, didn't love it....So I had to give it another try. My batch was so large that I put half the batch into cupcake forms (this weren't string enough to hold their shape so the cupcakes become more pancakes, so much for cheap cupcake paper holders) and a cake. 

My wish for this was not so much a fluffy but more of a oatey, breakfast bread/cake. Make any sense? Well to me and my cravings it did. 

bakes about 15-20 small cupcakes or 1 bread/cake form

3 over ripe, brown and bruised bananas

2 dl honey (worst case sugar can be used)

0,5 dl maple syrup (can be replaced by honey)

1 tbsp vanilla sugar or vanilla essence

1 pinch salt

1 tsp cinnamon

1 tsp cardamon

2 tsp poppy seeds

1 dl dried coconut shavings

2 tbsp flax seeds

1 tbsp pumpkin seeds

1 tbsp sunflower seeds

1 dl nuts (I used roasted hazelnuts but I would also use walnuts or pecans)

3 eggs

1 dl oats

1 dl oat fine flour (do not be tempted to blitz your own oats into flour, this was my mistake last, gets way to heavy and results in dense and hard bread. 

1 dl oil 

1 dl yoghurt OR sour cream OR creme fraiche

3 dl white unbleached flour 

1. In a bowl mash the bananas your bananas, I used a fork. Add the vanilla sugar or essence. 

2. Whisk the eggs with the honey and maple syrup till white-ish and fluffy. 

3. Measure all our dry ingredients

4. Add the mashed bananas into the eggs

5. Add the oil and yoghurt

6. Slowly begin to add the dry ingredients along with the nuts into the wet ingredients, keep mixing while adding.

If your making cupcakes bake for approx. 12-15min at 180 degrees C. If your baking in a cake or bread form bake for approx 1hour at 180 C.