1/5 Photos of Banana Oat Bread
1 hr 20 mins
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.
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Units: US | Metric
- 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
- 1Combine flour, oats, sugars, baking soda, baking powder, cinnamon, and salt; mix well.
- 2In another bowl, combine mashed bananas, oil, applesauce, eggs, and vanilla; mix well.
- 3Add wet ingredients to dry ingredients until well combined.
- 4Mix in chopped nuts.
- 5Pour into 9 x 5 loaf pan thinly coated with cooking spray.
- 6Sprinkle a thin layer of quick oats on top of the batter.
- 7Cook at 350 degrees for 1 hour or until a cooking skewer or knife inserted in center comes out clean.
- 8Allow to cool for at least an hour before cutting.
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Nutritional Facts for Banana Oat Bread
Serving Size: 1 (1061 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2944.0
- Calories from Fat 1002
- Total Fat 111.4 g
- Saturated Fat 15.0 g
- Cholesterol 372.0 mg
- Sodium 2965.7 mg
- Total Carbohydrate 445.8 g
- Dietary Fiber 29.6 g
- Sugars 206.1 g
- Protein 51.0 g