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Thank you for having this recipe posted. I had lost alot of my old family recipes during a move. I think this is the closest to the one I had. I made them as cupcakes. Next time I will add some raisins.
I doubled the recipe (with the exception of the sugar) since I had so many bananas left over this week. Subbed in sunflower seed butter for the oil to up the protein and mineral content and used skim milk instead of buttermilk since I didn't have any yogurt on hand (which is what I would have used in place of buttermilk). I baked it in a rectangular cake pan and it came out great! The seed butter didn't overtake the banana flavor, I was a little worried it might but I think I will make it this way again. Great quick breakfast and snack for the kids!
Excellent!! I used whole wheat flour, and coconut oil, and added some ground flax seed, and the loaf is soo very tasty, with the oats adding a bit of crunch. Absolutely a keeper!!
I used 4 bananas in this. I made it for my family and they all loved it. Just the right amount of sweetness.
Very good basic recipe. Would definitely make it again and do a little tweaking using some of the suggestions given. I did use a little less sugar and added some walnuts. Yummy
I followed this recipe almost to the letter, but I added some cinnamon and I'm pretty sure I had more than one cup of bananas (I just mashed three whole bananas. Can't go wrong with more banana when making banana bread, right?). It baked up beautifully, smells heavenly, and tastes as good as it smells. I did have to let it go an extra five minutes because it wasn't quite done in the center, and that extra five minutes got the bottoms and sides a little more brown than I wanted, but it's still a great loaf of bread. I will absolutely be making this again! :)
I made it with Rye flour. Very good.
Sorry, out of 15 people, only one liked the oatmeal in this. I made this as recipe states. Everyone said the bread was too tough. The one who liked it just liked the taste of raw oatmeal in it. Sorry, this was a fail here.
This was so delicious. I didn't have eggs so I used the flax seed as you suggested and it turned out great. Thanks!
The bread turned out perfect, the texture was perfect, I thought it was just a little too sweet so I will use less Splenda next time, but my guy said the sweetness was perfect and that this was his favorite Banana Oatmeal Bread so far! Here are the changes that I made:
I used Splenda instead of sugar (will use a bit less next time), "No Sugar Added Apple Sauce" instead of oil, I used low fat buttermilk, the recipe doesn't say whether to use Old Fashioned Oats or Quick Oats, so I used the Quick Oats. I also added about a teaspoon of cinnamon. I use banana's that are very ripe, almost black (brings out the best banana flavor). Will add more banana in the next batch. Thanks for a great recipe!