Banana Oat Bread
The oats and nuts in this banana bread make it different and give it a great flavor and texture. It's one of my favorite quick breads, and I probably make it more frequently than any other! Don't forget to sprinkle the oats on top for a great crunch! This recipe came from Shanna at the IBS message boards at www.helpforibs.com, although I modified it slightly.
- Ready In:
- 1hr 20mins
- 1 1⁄2 cups all-purpose flour (original recipe called for whole wheat- I usually use a combination)
- 1 cup quick oats (the recipe recommends a heaping cup, which worked well for me)
- 6 tablespoons brown sugar
- 6 tablespoons white sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1⁄2 teaspoon salt
- 2 large bananas or 3 medium bananas, well mashed
- 1⁄4 cup vegetable oil (or canola oil)
- 1⁄2 cup unsweetened applesauce
- 2 large eggs or 1/2 cup Egg Beaters egg substitute
- 1 tablespoon vanilla
- 1⁄2 - 1 cup chopped pecans or 1/2-1 cup walnuts
- additional quick oats, for sprinkling
- Combine flour, oats, sugars, baking soda, baking powder, cinnamon, and salt; mix well.
- In another bowl, combine mashed bananas, oil, applesauce, eggs, and vanilla; mix well.
- Add wet ingredients to dry ingredients until well combined.
- Mix in chopped nuts.
- Pour into 9 x 5 loaf pan thinly coated with cooking spray.
- Sprinkle a thin layer of quick oats on top of the batter.
- Cook at 350 degrees for 1 hour or until a cooking skewer or knife inserted in center comes out clean.
- Allow to cool for at least an hour before cutting.
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This is a great recipe, I'm always looking for ways to bake with oats.<br/><br/>I made some minor changes, I cut the sugars to 1/3 cup each of the granulated and brown, with makes a total of 2/3 cup. The recipe as written, 6 tablespoons of each amounts to 3/4 cup total. I also cut the salt in half as baking soda has a lot of sodium. Next time I'll omit the salt altogether. I made it with old fashioned oats as I don't use the quick kind. I also added some chocolate chips. I baked it for 1 hour and 5 minutes.<br/><br/>I liked the flavor and texture a lot. I think it tastes better the nest day. I'll be making this again.<br/><br/>An observation. Bananas vary in size and the amount of banana used has a big impact on the moistness and texture. While this worked out great for me this time, next time might be different. I wish banana bread recipes would list the amount of mashed bananas in volume rather than so many bananas. Next time I'll measure the mashed bananas and make a note of it (and hope I have it right, lol).