Molasses gives this bread a rich, deep brown color and distinctly old-fashioned taste. Because of the whole wheat flour and oats, the chewy loaf won't rise very high.
1 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup regular oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2/3 cup sugar
1/4 cup butter, softened
1/3 cup dark molasses
2 large eggs
1 cup mashed ripe banana (about 2 bananas)
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
How to Make It
Preheat oven to 350°.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, oats, baking soda, cinnamon, and salt, stirring with a whisk.
Place sugar, butter, and molasses in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 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.
My husband thought this was the best banana bread I have made. This will be my new "go-to" banana bread recipe. I used 1 teaspoon of almond extract in addition to the teaspoon of vanilla. After spraying the bottom of the pan, I used sugar (instead of flour) to help get the bread out. The "crust" was absolutely fabulous. The next time I make it, I will use the mini loaf pans so I can get more crust.
This is my very favorite banana bread recipe, ever. The top crust, when it is not long out of the oven . . . oh my gosh- so good! This stuff is far more robust than typical banana bread! I've been making it for years with great satisfaction- ever since it graced the pages of the 2003 CL issue. The extra texture/fiber from the oats and the whole wheat flour is great; I'm so crazy for the molasses flavor that I use black strap. Have also used Far East seasoning in place of the cinnamon for a slightly spicier touch.
Very distinct molasses flavor and a cake-like texture. This is good, but I prefer a lighter banana bread. I cut the sugar to 1/2 cup (and it could have been easily cut to 1/3 cup), added a 1/4 cup finely chopped walnuts too. I used Yoplait Light banana yogurt for extra banana taste without extra calories.
This is probably the most beautiful banana bread I've ever made. I sprinkled some oats on top before baking. I thought is was delicious. It was a less sweet banana bread. My roommate preferred the sweeter variety I make. There sure is a lot of fiber in this bread! Just make sure to spray the pan very well. I missed a spot and lost part of the bottom on my bread. I would definitely make again
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