Recipe by Susiecat too
I make this each and every time we have bananas that are over-ripe. I toast slices to have along with my coffee for breakfast. I also use toasted slices to make peanut butter sandwiches for the kids' lunches. Who says if it's good for you it can't taste good too? The original recipe, which I have adapted quite a bit, came from Nick Malgieri's book "How to Bake."
- 236.59 ml flour
- 236.59 ml oat flour (you can use a food processor to finely grind rolled oats if needed)
- 118.29 ml oat bran
- 9.85 ml baking powder
- 4.92 ml baking soda
- 2.46 ml ground allspice
- 4.92 ml ground cinnamon
- 118.29 ml packed brown sugar
- 3 egg whites
- 118.29 ml unsweetened applesauce
- 29.58 ml vegetable oil
- 4.92 ml vanilla extract
- 473.18 ml mashed ripe bananas (about 3-4 bananas)
Directions See How It's Made
- Preheat oven to 375 degrees F, set rack at middle. Grease and flour one 8 1/2 x 4 1/2 x 2 3/4 - inch loaf pan.
- In a mixing bowl, combine both flours and oat bran, baking powder and soda, allspice and cinnamon and stir well to mix.
- In a separate bowl, whisk together the sugar, egg whites, applesauce, oil, vanilla and bananas.
- Fold the flour mix into the wet mixture, be careful not to overmix.
- Scrape the batter into the prepared pan. Bake for 45-55 minutes, until well risen and a skewer into the thickest part of the bread comes out clean.
- Cool on a rack 5 minutes, then unmold and finish cooling.
- Freezes well.