This is one of our retreat breakfast favourites and very quick and easy to make. I usually make it the night before and bake it in the morning.
Mix together in a large bowl:
2 cups of wholemeal flour
1 cup of oatmeal
A chunk of butter, about 2cm off the pack.
A chunk of coconut oil (about half the size of the butter chunk)
Two tablespoons of kefir (you could probably use natural yoghourt)
Two level tablespoons of sugar
Two or three ripe bananas, sliced
One teaspoon of bicarbonate of soda
1/4 teaspoon of salt
Put it all into a greased bread tin and bake in a hot oven for about 30-40 minutes until it rises and is browned on the top. I can’t give a temperature, because my oven is either luke warm or very hot!
It’s also really good with added walnuts and chopped dates.
Let it cool for a bit (if you can wait) and slice and serve with butter.