Banana-Oatmeal Bread

Photo: Randy Mayor; Styling: Lydia E. DeGaris

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.

Yield: 18 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 185
  • Calories from fat: 30%
  • Fat: 6.1g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 2.8g
  • Protein: 3.3g
  • Carbohydrate: 30.1g
  • Fiber: 1.3g
  • Cholesterol: 12mg
  • Iron: 1.3mg
  • Sodium: 200mg
  • Calcium: 72mg

Ingredients

  • 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
  • Cooking spray

Preparation

  1. Preheat oven to 350°.
  2. 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.
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