I had two very ripe bananas that needed to be used up so I decided to bake a banana oatmeal bread from Cooking Light. I adapted the recipe a bit by using both whole wheat and regular flour, both brown sugar and white sugar, and adding cinnamon. It was a very simple and quick recipe and had very little clean up. The banana oatmeal bread turned out moist and very flavorful and was the perfect after school snack. My kids both gave this bread two thumbs up.Banana Oatmeal Bread:
- 1 cup of flour
- 1/2 cup of whole wheat flour
- 1/3 cup of white sugar
- 1/3 cup of brown sugar
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
- 3/4 cups quick cooking oats
- 2 small, very ripe bananas, mashed
- 1/3 cup of low fat buttermilk
- 1/4 cup of canola oil
- 1 1/4 tsp vanilla
- 2 eggs, beaten
Preheat the oven to 350 degrees. Coat a loaf pan with cooking spray.
Combine all the dry ingredients together and mix well. Combine the banana, buttermilk, oil, vanilla, and eggs together until mixed thoroughly. Slowly add the dry ingredients to the wet ingredients until well combined. Pour the batter into the loaf pan.
Place into the oven and bake for 45-55 minutes or until a tester inserted in the middle of the loaf comes out clean. Let the bread cool for 10 minutes before removing from the pan and placing on a cooling rack for a few more minutes. Slice and slather with butter if desired. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net