Give your usual banana bread a twist with this Banana-Oatmeal Bread recipe. It's perfect for breakfast but also great to snack on any time of the day.
1 cup packed brown sugar
7 tablespoons vegetable oil
2 large egg whites
1 large egg
1 1/3 cups mashed ripe banana (about 2 large)
1 cup regular oats
1/2 cup fat-free milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
How to Make It
Preheat oven to 350°.
Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. 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-inch 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.
This is an excellent recipe. I made it with white/whole wheat flour and added 1/2 c walnuts, used 2 eggs instead of whites and 1 teas. vanilla as well. There is no way this loaf serves 18 but 12 reasonably. My family really liked this bread and I will make it often.
This is my new favorite banana bread recipe. Moist, flavorful, and healthy. Based on other reviewers' comments I made the following adjustments: 1) Used only 4 Tbl. vegetable oil; 2) Used only 1/2 cup brown sugar; 3) Used one cup of wheat and one cup of white flour. Those changes cut down significantly on the calories and it is still delicious. Also, my loaf only took 50 minutes to bake so watch carefully.
This is my all-time favorite banana bread recipe. I have been making it for years. I generally add more mashed bananas than the recipe calls for (sometimes 4 or 5 bananas total), but this recipe is delicious and everyone I make it for seems to feel that way!
This is really good banana bread. I followed the recommendations by others as well. Out of the 7 tablespoons of oil, I used 4 of applesauce and 3 of oil, and I cut the sugar to 3/4 cup. Mine only took about 45 minutes to bake, so you need to check it after 35â40 minutes or so. I will definitely make this again.
Kid approved!!! We thought these were moist and just the right amount of sweetness. This batch made 12 regular and 24 mini muffins -- flexible for breakfast, lunch or snack. I didn't have enough ripe banana so I used canned pumpkin puree to make up the difference. Will definitely make again.