Prep 15 mins
Cook 30 mins
Over-ripe banana can look forward to reincarnation as another breakfast snack. A sort of healthy sweet quick bead that I have found to be a real office pleaser. The topping gives it that real professional look.
- 2 cups all-purpose flour
- 1 cup quick oats
- 1 cup brown sugar
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 1⁄2 tablespoons vanilla extract
- 1⁄2 teaspoon salt
- 1 large egg
- 1⁄2 cup applesauce
- 5 bananas (large ripe mashed)
- 1 cup raisins
- 2 tablespoons quick oats
- 2 tablespoons packed brown sugar
- Note: This bread can take another cup of add-ins and still hold its shape. I will add a sixth banana, dried cranberries, chocolate chips, shredded carrots, shredded squash, or apple if I have any around.
- Preheat the oven to 350°.
- Place the raisins in a coffee mug and add hot water to plump them.
- In a mixing bowl mash the bananas and them cream apple sause and sugar.
- Add the egg, beating well.
- Mix in the extract.
- Combine flour, baking soda,pumpkin pie spice, and salt; gradually add to the creamed mixture.
- Add the quick oats.
- Drain the water off the raisins and add them to the cake mix.
- Pour into a greased 9 by 5 by 4 loaf pan.
- Combine topping ingredients; sprinkle over the batter.
- Bake at 350° for 23-30 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pan to a wire rack.
First thing that got me was the name. Fun! We liked this recipe. I did have to cook it a little longer. I have a cake tester, so no worries there. I've fooled around with the recipe a couple different ways--nuts, spices, no topping, with topping. All around good recipe. thanks!
I didn't really like this but my husband and two older kids finished it off in one afternoon while raving about it. I used 6 bananas, no pumpkin pie spice(not sure where it is in the directions) and oil instead of applesauce. I also baked two loaves and it took an hour just like the other reviewer said. Was fun to try something besides the same banana bread I always make=)
very delicious and moist bread, i omitted the raisons and added nuts and coconut. the only problem i found is that it took over an hour to cook and it was still doughy in the center. if i make this again i will bake it in 2 or more smaller loaves so it is sure to cook through. very good taste and texture, not too sweet and keeps well on the cupboard for a while.