Tender and delicious! I made several changes myself as I noticed some helpful hints from others and made some changes of my own. I used 1/2 wheat flour and 1/2 white flour. I substituted 1/3 cup organic raw blue agave for the 2/3 cup sugar. I also used 1/8 cup of oil and added a couple of tbsp of plain yogurt. The result was moist and not too sweet. Next time I will add cinnamon and ground flax seed. Thanks.
Great moist result. Made mine with less sugar (1 cup) and sprinkled top with some oat bran nutmeg and sugar. Family loved it
I don't like banana bread or banana anything else. With the extra teaspoon of vanilla, a teaspoon each of orange and lemon extract and an open mind, this bread is very good. It was in the oven a bit too long, but the flavor and texture are great. Thank you for posting!
My son loved this bread. He's not much of a breakfast eater and I would have to force him to eat before school, but when I had this in the house, he wanted breakfast every morning. I make a few and freeze just to make sure I have a spare! I think this is a super idea to mix oatmeal and bananas together. I think it keeps my son fuller and not so hungry before lunch because of the oatmeal in the bread. Its great!
I used this recipe to make 6 jumbo muffins. I also made some substitutions, using plain yogurt instead of the buttermilk and I used applesauce instead of the oil. The muffins were a little dense but VERY moist and flavourful! My son and husband loved these!!
this was just simply an awesome bread!
Great banana bread! I loved the fact it uses oats. Thanks!
I made these into muffins, cut back on the sugar and oil, and added chocolate chops to half the batch. I used skim milk with some cider vinegar in place of the buttermilk because it was what I had in the house. I also sprinkled a few oats or chocolate chips on top of each muffin to give it some texture and make it prettier. They received RAVE reviews when I brought them along to visit family. My husband loved them, my brother who doesn't tolerate sugar well loved that they weren't too sweet, my 8-year-old niece LOVED the chocolate chip version, and those of us watching our waistlines loved that they were so filling and nutritious! I think I had to bake the muffins for closer to 20 minutes.
Very easy to make & lovely to eat for brunch or a snack. I used plain yoghurt in place of the buttermilk & would probably have enjoyed it with a bit of cinnamon or allspice, too. I think other reviewers are doing the right thing by suggesting the addition of walnuts. I'll try it like that next time.
A great recipe! I spooned the batter into twelve greased muffin cups and baked for 25 minutes at 350 F. The muffins baked up golden and delicious. A little chewy, but that added interest. Thanks, I'll definitely bake these again.