Rating: 5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 6
Kay Rothschild
Recipe by Cooking Light February 2005

Gallery

Recipe Summary

Yield:
12 servings (serving size: 1 slice)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

    Advertisement
  • 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.

Nutrition Facts

192 calories; calories from fat 28; fat 6g; saturated fat 1.1g; mono fat 1.5g; poly fat 2.9g; protein 3.8g; carbohydrates 31.4g; fiber 1.3g; cholesterol 36mg; iron 1.2mg; sodium 154mg; calcium 52mg.
Advertisement
Advertisement