Light Banana-Oatmeal Bread

"This is an old Cooking Light recipe. A great recipe for a grab and go breakfast. This is a Midwest U.S. region recipe where oats are grown in a huge way."
 
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photo by hello.twobites photo by hello.twobites
photo by hello.twobites
photo by hello.twobites photo by hello.twobites
photo by hello.twobites photo by hello.twobites
photo by GaylaJ photo by GaylaJ
photo by GaylaJ photo by GaylaJ
Ready In:
1hr 25mins
Ingredients:
13
Serves:
18
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ingredients

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directions

  • Preheat oven to 350.
  • Combine first 4 ingredients in a large bowl; beat well.
  • Combine banana, oats, and milk; add to sugar mixture, beating well.
  • Lightly spoon flour into dry measuring cups; level with a knife.
  • Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk.
  • Add to sugar mixture; beat just until moist.
  • Spoon batter into a 9 X 5 loaf pan coated with cooking spray.
  • Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
  • Cool 10 minutes in pan on a wire rack; remove from pan.
  • Cool completely on wire rack.

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Reviews

  1. We had our first outdoor family brunch (a tradition during the spring season). This bread is one of the things I served. It was very easy and turned out very delicious. We ate it warm with a cinnamon-butter spread. Wonderful and thanks for sharing.
     
  2. Tastes great warmed with some butter in the morning. Smelled great while baking and had the whole crowd around when I pulled it out of the oven. Thanks for sharing.
     
  3. This was a wonderful banana bread! I like a lot of spice in mine and a bit more fiber. Here are the changes I made: I used olive oil instead of veggie oil and whole wheat flour instead of white. I also used 2 whole eggs. For a bit of spice, I added: 2 tsp cinnamon, 1/2 tsp ground cloves, 1/2 tsp ginger, 1/2 tsp nutmeg and 1/2 tsp allspice.
     
  4. Great recipe! Instead of using 1/2 cup low-fat milk. I used 1/4 cup light sour cream and 1/4 cup low-fat milk. I also added 1/2 tsp of baking powder. The bread rose beautifully. My family loved it and they usually don't care for banana bread. This is definitely a keeper. Thank you!
     
  5. I made this again yesterday (for the fourth time, I think... which means a lot, since I like trying out new recipes :) ) and I didn't have any eggs. I used recipe #65510 (one T custard powder, one T milk per egg needed) to substitute for the eggs. I usually use two complete eggs instead of one and two egg-whites, so I doubled the substitution recipe. I did add another two teaspoons of milk because the batter seemed too dry. The result was wonderful: the banana bread was done a little earlier (60 min instead of 70) and tasted great. I do think the crust was a little less crunchy, but I'll do this again when I have brown bananas and no eggs. :)
     
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Tweaks

  1. This was a wonderful banana bread! I like a lot of spice in mine and a bit more fiber. Here are the changes I made: I used olive oil instead of veggie oil and whole wheat flour instead of white. I also used 2 whole eggs. For a bit of spice, I added: 2 tsp cinnamon, 1/2 tsp ground cloves, 1/2 tsp ginger, 1/2 tsp nutmeg and 1/2 tsp allspice.
     
  2. What a delicious recipe! I switched out the Vegetable oil with coconut oil but other than that I made it exactly the same. I have made it about 4 time now and everytime it comes out perfect and moist. Thanks PanNan!!!
     
  3. I love this bread! Very easy to make and your home will smell heavenly while it bakes. I only changed it a little: I used two eggs instead of two egg whites and one whole egg; I used 1 3/4 cup whole wheat flour instead of 2 cups flour; and I used whole organic milk instead of low fat. My husband loved it so much he begged me to make it again. So, I have made it twice and it is delicious for many days (especially good in my toaster oven with a bit of butter).
     
  4. We think this is great! I did make a few alterations such as using soy milk, 7 tbs of apple sauce instead of oil and egg substitute (equivilent of 2 eggs)to cut more fat and cholesterol. My husband and I like it for dessert or a quick breakfast. Thanks for posting!
     

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