Prep 20 mins
Cook 1 hr
The oats and nuts in this banana bread make it different and give it a great flavor and texture. It's one of my favorite quick breads, and I probably make it more frequently than any other! Don't forget to sprinkle the oats on top for a great crunch! This recipe came from Shanna at the IBS message boards at www.helpforibs.com, although I modified it slightly.
- 1 1⁄2 cups all-purpose flour (original recipe called for whole wheat- I usually use a combination)
- 1 cup quick oats (the recipe recommends a heaping cup, which worked well for me)
- 6 tablespoons brown sugar
- 6 tablespoons white sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1⁄2 teaspoon salt
- 2 large bananas or 3 medium bananas, well mashed
- 1⁄4 cup vegetable oil (or canola oil)
- 1⁄2 cup unsweetened applesauce
- 2 large eggs or 1⁄2 cup Egg Beaters egg substitute
- 1 tablespoon vanilla
- 1⁄2-1 cup chopped pecans or 1⁄2-1 cup walnuts
- additional quick oats, for sprinkling
- Combine flour, oats, sugars, baking soda, baking powder, cinnamon, and salt; mix well.
- In another bowl, combine mashed bananas, oil, applesauce, eggs, and vanilla; mix well.
- Add wet ingredients to dry ingredients until well combined.
- Mix in chopped nuts.
- Pour into 9 x 5 loaf pan thinly coated with cooking spray.
- Sprinkle a thin layer of quick oats on top of the batter.
- Cook at 350 degrees for 1 hour or until a cooking skewer or knife inserted in center comes out clean.
- Allow to cool for at least an hour before cutting.
This is very good and a great way to get heart healthy oats into your diet!!! I baked mine in a heart shaped cake pan and cut the time to about 40 minutes. Yummie!
This is a great recipe, I'm always looking for ways to bake with oats.
I made some minor changes, I cut the sugars to 1/3 cup each of the granulated and brown, with makes a total of 2/3 cup. The recipe as written, 6 tablespoons of each amounts to 3/4 cup total. I also cut the salt in half as baking soda has a lot of sodium. Next time I'll omit the salt altogether. I made it with old fashioned oats as I don't use the quick kind. I also added some chocolate chips. I baked it for 1 hour and 5 minutes.
I liked the flavor and texture a lot. I think it tastes better the nest day. I'll be making this again.
An observation. Bananas vary in size and the amount of banana used has a big impact on the moistness and texture. While this worked out great for me this time, next time might be different. I wish banana bread recipes would list the amount of mashed bananas in volume rather than so many bananas. Next time I'll measure the mashed bananas and make a note of it (and hope I have it right, lol).
This bread was very, very yummy! It was more of a cake, with a soft, spongy texture and sweet, nutty taste. Mmmm, we all enjoyed it very much for breakfast today.
The vanilla went great with the intense banana flavour and the chewy oats. YUM! We made half the recipe ending up with two rather large round breads, that were devoured quickly. The dough was very nice to work with and everything came together rather quickly, too.
THANK YOU SO MUCH for sharing this great recipe with us, Kree! :)
Made and reviewed on recommendation of starrynews December 2010.