Recipe by Olha
This is the banana bread recipe you've been looking for: soft, moist, loaded with bananas, a bit of oatmeal for good health and chocolate for added kid appeal.
Top Review by Janteach50
I made this yesterday with left over banana's and it was great. I used splenda instead of the white sugar and added 1/4 c splenda brown sugar. I also didn't have buttermilk, so I used fat free half and half and it turned out great!!!!! Excellent warm.
- 1⁄4 cup sugar
- 1⁄4 cup unsalted butter, melted
- 2 large eggs
- 1⁄2 cup quick-cooking oatmeal
- 1 1⁄2 cups mashed bananas (3-4 very ripe bananas)
- 1⁄4 cup buttermilk
- 1 teaspoon vanilla
- 1 1⁄2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄3 cup chocolate chips
Directions See How It's Made
- Preheat oven to 350 degrees Fahrenheit.
- Grease and flour a loaf pan.
- Combine sugar and butter in a large bowl and stir until uniform. Add eggs one at a time, and stir to incorporate. Add oats, banana, buttermilk and vanilla; stir until uniform.
- Combine flour, baking soda and salt in a small bowl; stir with a fork to blend. Add flour mixture to banana mixture one third at a time; stir until just combined. Stir in chocolate chips.
- Pour batter into prepared pan. Bake for 1 hour and 10 minutes or until loaf is dark brown and a cake tester comes out clean.
- Cool bread in pan for 10 minutes, and then run a knife along edges to loosen, turn out of baking pan and cool on a rack. Makes one loaf.
- Tip: You can also make this into muffins-bake muffins for 20 minutes. You’ll get about 12 muffins or 20 mini muffins.
- Tip: If you’re only going to purchase one kind of oatmeal, you should buy the old-fashioned or large-flake oatmeal. To turn them into the “quick-cooking” oatmeal called for in this recipe, pulse them in a food processor, or place in a resealable plastic bag and rub them between your hands until they’re broken into small bits.
- Mealtime Survival for Picky Eaters and the Families Who Love Them.