Banana Oat Bread

Submitted by Kree

"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."

 

• Ready In: 1hr 20mins
• Ingredients: 15
• Yields: 1 loaf

ingredients

• 354.88 ml all-purpose flour (original recipe called for whole wheat- I usually use a combination)
• 236.59 ml quick oats (the recipe recommends a heaping cup, which worked well for me)
• 88.74 ml brown sugar
• 88.74 ml white sugar
• 4.92 ml baking soda
• 4.92 ml baking powder
• 9.85 ml cinnamon
• 2.46 ml salt
• 2 large bananas or 3 medium bananas, well mashed
• 59.14 ml vegetable oil (or canola oil)
• 118.29 ml unsweetened applesauce
• 2 large eggs or 118.29 ml Egg Beaters egg substitute
• 14.79 ml vanilla
• 118.29-236.59 ml chopped pecans or 118.29-236.59 ml walnuts
• additional quick oats, for sprinkling

directions

1. Combine flour, oats, sugars, baking soda, baking powder, cinnamon, and salt; mix well.
2. In another bowl, combine mashed bananas, oil, applesauce, eggs, and vanilla; mix well.
3. Add wet ingredients to dry ingredients until well combined.
4. Mix in chopped nuts.
5. Pour into 9 x 5 loaf pan thinly coated with cooking spray.
6. Sprinkle a thin layer of quick oats on top of the batter.
7. Cook at 350 degrees for 1 hour or until a cooking skewer or knife inserted in center comes out clean.
8. Allow to cool for at least an hour before cutting.

Reviews

[CookbookCarrie]

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!

 

[Riverside Len]

This is a great recipe, I'm always looking for ways to bake with oats.<br/><br/>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.<br/><br/>I liked the flavor and texture a lot. I think it tastes better the nest day. I'll be making this again.<br/><br/>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).

 

[Lalaloula]

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.<br/>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.<br/>THANK YOU SO MUCH for sharing this great recipe with us, Kree! :)<br/>Made and reviewed on recommendation of starrynews December 2010.

 

[sanfran914]

Easy, moist, delicious. Great fun making with 32 month old granddaughter.

 

[Meringue]

Very good! I subbed 1/2 cup oat flour and omitted the nuts. Baked in silicone muffin cups for 30 minutes. Will definitely make again. Thanks!