Recipe by Vino Girl
I love bananas and oatmeal, so when I saw this in the September 2004 issue of Cooking Light, I just knew I had to make it! I wasn't at all disappointed. The oatmeal makes it hearty and somewhat chewy, while the bananas and buttermilk make it sweet and moist - yet it is not as sweet or sticky-moist as some other banana breads I've had. This makes a smaller loaf than some recipes. I made 2 mini-loaves instead of one large one, and they were done in 30-35 minutes. EDITED to mention- Since I posted this recipe, I've made it several times. It has become THE banana bread recipe for this household, and when I give it as gifts it never fails to receive compliments. It is extremely versatile also. I have made it with yogurt in place of buttermilk, walnut oil for the vegetable oil, and I have cut back the sugar and added cinnamon as a couple reviewers suggested. This last time I made an eggless version by substituting 2 Tablespoons ground flax seed + 6 Tablespoons water for the eggs. (I think next time I will try a vegan version by also replacing the buttermilk with soymilk.) Every time it has turned out perfect!
Top Review by JohnnyK
Like most reviewers, I modified this recipe - I was not sold on the "chewy" aspect of the oats in the finished product, so instead I pre-cooked the oats (something learned from making Oatmeal Cake.) I combined the oats with 1/2cup boiling water and let them set to cool. Also, I did not have buttermilk on hand. Instead, I added butter (3 tablespoons) and 1/4 cup packed brown sugar-splenda blend to the oats . I combined the slightly cooled oats with the wet ingredients - and eliminated the oil altogether. In addition, I added 3/4 cup of chopped walnuts and then added the dry ingredients (I lowered amount of sugar to 1/3 cup.) The resulting bread came out moist and tasty. Not too sweet, and not at all chewy.
- 1 1⁄2 cups flour
- 2⁄3 cup sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3⁄4 cup oats
- 1 cup mashed banana
- 1⁄3 cup buttermilk (recipe says low-fat, but I used regular dry buttermilk)
- 1⁄4 cup vegetable oil
- 1 teaspoon vanilla (I used more)
- 2 eggs, beaten
- cooking spray
Directions See How It's Made
- Preheat oven to 350°F and spray a 8 x 4 inch loaf pan with cooking spray.
- Combine dry ingredients together in a large bowl.
- Combine banana, buttermilk, oil, vanilla, and eggs in a small bowl or measuring cup.
- Pour wet ingredients into the dry ingredients and stir gently just until the dry ingredients are moistened.
- Spoon batter into the prepared pan and bake for 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack, in the pan, for about 15 minutes (I left mine in longer and it was fine).
- Remove the bread from the pan after 15 minutes and cool thoroughly on the rack.