Banana-Oatmeal Bread

2 Reviews
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Photo: David Malosh; Styling: Gerri Williams for James Reps
Prep Time
20 Mins
Bake Time
1 Hour
Yield
Serves 12
By Julie Day Thomas, Titusville, Fla.
March 2015
RECIPE BY MyRecipes

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 very ripe bananas, mashed
  • 3/4 cup packed brown sugar
  • 1 large egg
  • 3 tablespoons vegetable oil
  • 1 tablespoon grated orange zest
  • 1 cup chopped walnuts
  • 3/4 cup semisweet chocolate chips
  • 1/2 cup rolled oats

Nutritional Information

  • Calories 318
  • Fat 14g
  • Satfat 3g
  • Protein 5g
  • Carbohydrate 47g
  • Fiber 3g
  • Cholesterol 16mg
  • Sodium 319mg

How to Make It

Step 1

Preheat oven to 350°F. Grease and flour a 9-by-5-inch loaf pan. Whisk flour, baking soda, baking powder and salt in a medium bowl.

Step 2

In a large bowl, using an electric mixer on medium speed, beat together bananas, sugar, egg, oil, orange zest and 1/2 cup water until thoroughly combined, about 3 minutes. Reduce mixer speed to low and add flour mixture in 2 batches, beating after each addition until just combined. Scrape down sides of bowl.

Step 3

Stir in walnuts, chocolate chips and oats. Pour batter into loaf pan and bake until bread is golden brown and a skewer inserted into center comes out clean, about 1 hour. Cool loaf in pan on a wire rack for 10 minutes, then remove from pan and let cool completely.

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Ratings & Reviews

Great!

milkwithknives
June 10, 2015
I made this recipe into 16 medium size muffins. The oatmeal gives it great texture and flavor. It was just the right amount of chocolate chips. I added 1t vanilla and also sprinkled some coarse sugar on top. I baked the muffins for 20min at 350.

Good

Ltoeat
January 24, 2016
This tasted good, but I made the following changes, used 1 cup of whole wheat pastry flour, 1 tsp of pumpkin pie spices, omitted orange zest (do not like orange and chocolate together), only had quick oats on hand.  Almost missed the water because it was mentioned in the instruction only.  Muffins are faster to bake and are good portion control, made (12) 1/4 cup size muffin tin, and then pour the rest into a 2 cup size Pyrex, baked the muffins for 25 mins. and the Pyrex one 30 mins.  I miss the butter flavor, next time I might try using 4 TBS melted butter instead of oil.
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