One of my favorite blogs to follow is Fake Ginger. Amanda is so diligent about posting daily and so early. So it’s refreshing to wake up to something new every day. The recipes either have me longing to make something myself or harass her to send something to me. Her posts and photos just trigger me. One of her recent postings was for a Banana Oat Bread. I love banana bread so I was interested in the idea of adding oats too it. Plus it was an old recipe from Cooking Light so I knew it would come out extra healthy.

There is something so nice about Banana Bread. It’s a ‘I forgot to eat you’ or ‘I bought too much’ bread. Any other fruit that is past is prime needs to be thrown out, but not bananas. Over ripe bananas have a second chance at making you happy when you whip them together with a few other ingredients to make bread. Well, this bread is no exception to greatness. The oats add a slight nutty quality to the bread. Plus it helped hold in moisture- considering it hung around our place for a few days, it was just a moist on day 4 as day 1. The oats blend in well without being ‘hey, look at me! I’m an oat!’ (yep I’ve just lost my mind) but add a nice surprise once you bite in.

Banana-Oatmeal Bread

from Cooking Light

Preheat oven to 350°.

Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray.

Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.