Cheesy Pancake Bakes

Banana Bread Baked Oat Cups
Makes 12
Hand-on time: 20 minutes
Hands-off time: 45 minutes
INGREDIENTS
1 slab (80g) Cadbury Dairy Milk Chocolate, broken into blocks
6 (750g) large bananas, peeled and halved
½ tin (190g) condensed milk
3 cups rolled oats
1 tsp Royal Baking Powder
Serving suggestion:
Double cream plain yoghurt
Fresh banana slices
Ground cinnamon
METHOD
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Preheat the oven to 180°C and line a 12-hole muffin tray with greased muffin liners.
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Add the Cadbury Dairy Milk Chocolate to a heatproof bowl and microwave for 60 seconds, stirring every 20 seconds. Allow to cool slightly.
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Add the bananas and condensed milk to a bowl. Mash together using a fork until the bananas are roughly puréed.
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Add in the rolled oats and Royal Baking Powder. Fold together to combine. Allow the mixture to rest for at least 15 minutes to allow the oats to slightly soften. *Chef’s Tip: You can also prepare this mixture in a blender, just add ½ cup of milk!
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Spoon the mixture into the lined muffin tray, filling each hole halfway. Using a teaspoon, spoon the melted chocolate into the centre of each cup before topping with the remaining batter to fill each cup to the top.
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Bake the cups for 30-35 minutes or until golden and the top springs back when gently pressed.
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Allow the cups to cool for at least 15 minutes in the tin before packing on a serving platter.
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To serve, top with a spoonful of double cream plain yoghurt, a fresh banana slice and a dusting of cinnamon. Serve with tea and ENJOY! *Chef’s Tip: Store remaining oat cups in an airtight container in the fridge for up to 3 days.
Planning to try this?
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