Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Stir in oats.
Combine mashed banana, buttermilk, vegetable oil, vanilla extract, and eggs; add to flour mixture. Stir just until moist.
Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
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This is an excellent recipe. I do not use any other recipe since I found this one. You can change the ingredients to make it healthier and it stills comes out good. The original is fine the way it is. I never have buttermilk so I use the substitution of 1 T. lemon juice or vinegar plus enough milk to make 1 cup. (let stand for a few minutes before using)
I made this recipe with several substitutions:
-Self rising flour for all purpose flour
-1/2 cup ground flax seed for 1/2 cup of flour
-Unsweetened vanilla almond milk with a splash of apple cider vinegar for buttermilk
-No vanilla extract
...and it was downright delicious!
Great recipe and super quick to whip together on a weeknight. All ingredients are things you probably already have on hand. I also substituted 1/2 cup whole wheat flour. I also added a heaping 1/4 tsp of pumpkin pie spice for a subtle spice note. Bread is moist and tender and has a great banana flavor. I would definitely make this again.
My kids love this banana bread recipe and I like the whole grain aspect of it. To amp up the whole grain goodness even more, I often substitute 1/2 cup of the flour with 1/2 cup of whole wheat flour. Lately, I've been substituting 1/2 cup of the flour with 1/4 cup of whole wheat flour and 1/4 cup of flaxseed meal. The substitutions work well and add a little nuttier flavor to the bread.
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