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.
Like many "4-star" reviewers here, I appreciate the healthy BB recipe, but DH and I found this bread a bit heavy. Walnuts may help add interest to the density. It _did_ look lovely; I'm sure it'll taste BEST the way we're having it at Nana's Sunday lunch tomorrow: toasted, with a scoop of ice cream on top!
Really liked the oatmeal idea and it definitely makes the texture more interesting. I also added 1/2 cup chopped walnuts to mix it up a bit. Only used 1/2 cup of sugar as per other suggestions and found that it was sweet enough. This loaf is a good alternative to using up dead bananas in banana cake and I'm sure I'll make it again, thanks.
Very yummy and much healthier (yay!) than most of the other banana bread recipes I've come across. My loaf turned a gorgeous golden brown allover--it was the prettiest banana bread I've ever made. And, I loved the texture the oatmeal added to the bread--it gave it a much nicer mouth feel than your typical BB. However, I found mine to be a bit on the dry side. I don't know if it's because I added walnuts, but I don't see how that would make a HUGE difference. Next time I might bump up the buttermilk, bump down the cook time, or add a pan of water to the oven while this one cooks. Thanks for the yummy recipe!