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.
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
- 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.