I made a double recipe (with 50% whole wheat flour and some cinnamon), and definitely preferred the second batch, the one that sat out while the first loaf was in the oven. The first batch had oatmeal that was firm/hard and bright white when cut. It was still good, but not quite as delicious as the second.
Really good! I used whole wheat flour instead of white, and added nutmeg, cinnamon, and cloves. Loved the texture.
Not bad but not spectacular. I did not love the texture so I would suggest that anyone using whole rolled oats soak them in the buttermilk for a while prior to mixing with remaining ingredients. The colour was nice and golden and the top had a nice sweet crusty-ness to it. Not overbearing with the banana flavour but I would have preferred more banana in it.
very good texture and taste! I substituted the sugar with 1/3 cup Agave, and used 1/2 cup whole wheat flour with the white flour. I made it yesterday afternoon and between my husband and my sons there is 1 piece left!!
Sorry! This loaf didn't do it for me! I used 4 bananas and replaced the buttermilk with yogurt and I really felt that the loaf lacked flavor. I have tried too many others that are way better.
Fantastic recipe! I made muffins rather than bread, and here's what you need to know: yields 12 muffins, bake 375 for 16-18 minutes. Another tip is to measure all the wet ingredients in one glass measuring cup, making sure you end up with 2 cups total liquid including the chopped banana. Finally, I wanted a muffin topping, so I finely chopped 1/4 cup walnuts and 1 T. brown sugar - then sprinkled that mixture on top of the muffins before baking. SO yummy!
This was a pretty good banana bread. I did make a few subs, I used 1 cup of flour and 1/2 cup of whole wheat flour. I used more like a 1/2 cup of buttermilk. I liked it, but i don't think I'll be making it again.
I am gluten free, so what caught my eye is that this recipe uses oats. I have found that many recipes can be successfully converted to gluten free if they use oats or chopped nuts. The recipe doesn't specify what kind of oats, but my thought was since this is a quick bread recipe, it should use quick oats instead of old fashioned. I made this with my favorite gluten free flour blend, and quick oats, and it turned out AMAZING! And I didn't find it to be too sweet, either.
Such an easy quick bread to make. I have slow cook oats on hand so I pulsed them in the food processor to make they easier to incorporate. I subbed plain yogurt for buttermilk, and coconut oil for oil. I used unpacked brown sugar. And topped with 1/2 cups chocolate chips. Next time I will add unsweetened coconut and walnuts and make it taste like an everything cookie. I gave it 5 stars because the sweetness was to my liking, and the texture was my kind of moistness. (I hate banana breads that are gummy. This one is not)