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Banana Oatmeal Bread

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Ingredients

Adjust Servings:

	1 1/2 cups flour
	2/3 cup sugar
	1 1/2 teaspoons baking powder
	1/4 teaspoon baking soda
	1/4 teaspoon salt
	3/4 cup oats
	1 cup mashed banana
	1/3 cup buttermilk (recipe says low-fat, but used regular dry buttermilk)
	1/4 cup vegetable oil
	1 teaspoon vanilla (used more)
	2 eggs, beaten
	cooking spray

Nutritional information

210.6

Calories

56 g

Calories From Fat

6.3 g

Total Fat

1.1 g

Saturated Fat

31.3 mg

Cholesterol

139.9 mg

Sodium

34.4 g

Carbs

1.9 g

Dietary Fiber

13.8 g

Sugars

4.7 g

Protein

76g

Serving Size

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Banana Oatmeal Bread

Name: Banana Oatmeal Bread
Prep time: 20 min
Total time: 1 h 25 min
Yield: 12
Cuisine: American
Ingredients: : 1 1/2; : 2/3; : 1 1/2; : 1/4; : 1/4; : 3/4; : 1; : 1/3; : 1/4; : 1; : 2

Features:

Cuisine:

American

Replaced the buttermilk with unsweetened coconut cream and vegetable oil with butter and used the butter to bake the oats before adding to mix. Since the oats absorbed much of the butter, I added a little extra. Baking the oats for about 15 minutes also allowed them to soften a little so the blend in more with the bread when baking. Also used brown sugar instead of regular sugar. Added a little cinnamon and a dash of nutmeg for good measure. Came out great! The only thing I'd change would be to add a little less sugar (1/2 instead) and add small chopped pieces (not slices) of medium-ripe bananas. I lightly baked some extra oats with honey in the oven before hand to spread over the bread (possibly why it came up just a tad too sweet); however, what would make it even better would be to use coconut flakes instead if you end up replacing milk with coconut cream/milk (maybe even add 1/4 cut of coconut flakes to mixture, too).

85 min
Serves 12
Easy

Ingredients

1 1/2
2/3
1 1/2
1/4
1/4
3/4
1
1/3
1/4
1
2

Directions

Banana-Oatmeal Bread, I love bananas and oatmeal, so when I saw this in the September 2004 issue of Cooking Light, I just knew I had to make it! I wasn’t at all disappointed The oatmeal makes it hearty and somewhat chewy, while the bananas and buttermilk make it sweet and moist – yet it is not as sweet or sticky-moist as some other banana breads I’ve had This makes a smaller loaf than some recipes I made 2 mini-loaves instead of one large one, and they were done in 30-35 minutes EDITED to mention- Since I posted this recipe, I’ve made it several times It has become THE banana bread recipe for this household, and when I give it as gifts it never fails to receive compliments It is extremely versatile also I have made it with yogurt in place of buttermilk, walnut oil for the vegetable oil, and I have cut back the sugar and added cinnamon as a couple reviewers suggested This last time I made an eggless version by substituting 2 Tablespoons ground flax seed + 6 Tablespoons water for the eggs (I think next time I will try a vegan version by also replacing the buttermilk with soymilk ) Every time it has turned out perfect!, I never would’ve thought to add oatmeal to my banana bread and it was great! It gives the bread a nice texture and taste I made it just as directed and it was perfect

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Steps

1 Done	Preheat Oven to 350f and Spray a 8 X 4 Inch Loaf Pan With Cooking Spray.
2 Done	Combine Dry Ingredients Together in a Large Bowl.
3 Done	Combine Banana, Buttermilk, Oil, Vanilla, and Eggs in a Small Bowl or Measuring Cup.
4 Done	Pour Wet Ingredients Into the Dry Ingredients and Stir Gently Just Until the Dry Ingredients Are Moistened.
5 Done	Spoon Batter Into the Prepared Pan and Bake For 55 Minutes, or Until a Toothpick Inserted in the Center Comes Out Clean.
6 Done	Cool on a Wire Rack, in the Pan, For About 15 Minutes (i Left Mine in Longer and It Was Fine).
7 Done	Remove the Bread from the Pan After 15 Minutes and Cool Thoroughly on the Rack.