Banana Oat Bread

Bananas that are overripe seem to be a plague in my kitchen. I always have them on hand. Thankfully, nothing says, “I love you” to your family more than homemade bread of any kind: banana, honey white, sourdough. Knock out a couple of loaves of this fiber-filled yet moist and tasty banana oat bread.

Details

Yield

8-10

Ingredients

  • 1 1/2 cups all purpose flour

  • 2/3 cup granulated sugar

  • 1/4 tsp freshly ground nutmeg

  • 1/4 tsp cinnamon

  • 1 1/2 tsp baking powder

  • 1/4 tsp baking powder

  • 1/2 tsp fine sea salt

  • 3/4 cup old fashioned oats (not instant)

  • 2 ripe bananas

  • 1/3 cup buttermilk

  • 1/4 cup canola oil

  • 1 tsp vanilla

  • 2 large eggs, beaten

  • softened butter or canola oil to grease pan

assemble the good stuff

Directions

  • Preheat oven to 350 degrees.
  • Mix all dry ingredients (flour through salt) in a large mixing bowl. Be certain to carefully measure the flour.
  • Whisk in dry oats.
  • In a separate smaller bowl, mash bananas. Add buttermilk, oil, vanilla and eggs to the banana mixture.
  • Fold banana mixture into flour and oats until just combined. Do NOT over mix.
  • Grease 8×4 loaf pan with softened butter or oil. I prefer the taste of butter.
  • Spoon batter into pan.
  • Bake for 50-55 minutes or until a knife or toothpick inserted in the center of the loaf comes out clean. Let loaf cool on a wire rack.
banana bread warm from the oven

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