Post from 10/24/2010, Pictures updated 10/15/17
One of my favorite blogs to follow is Fake Ginger.
I read a lot of blogs from crafting and scrapbooking ones, travel ones, and food ones. They are so fun to read since you get to know the creator in their writings. Plus, you can learn a lot or get inspired to try something new.
I love Amanda’s blog since she is so diligent about posting daily and so early. 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 pictures just connect with me.
One of her recent postings was for a Banana Oat Bread. I love banana bread so I was interested in the idea of incorporating oats into 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 (surprisingly!) 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.
I bet you will love this bread toasted up with a big slab of butter on it. Or just as is with as an afternoon snack. It’s hearty and healthy, leaving you satisfied and happy!
- 2 Cups all-purpose flour
- 1 Tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 Cup brown sugar
- 7 Tablespoons vegetable oil
- 2 large egg whites
- 1 large egg
- 1 1/3 Cups mashed ripe banana, about 2 large
- 1 Cup Old Fashion oats
- 1/2 Cup low-fat milk
- Preheat oven to 350°. Prepare a 9 x 5 - inch loaf pan with non-stick cooking spray.
- In a bowl, combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk.
- In a bowl of a stand mixer, combine the brown sugar, oil, egg whites, and egg; mix well. Add in banana, oats, and milk; beating well.
- Fold in the dry ingredients until just incorporated and moist.
- Spoon the batter into the loaf pan.
- Bake for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
- Cool 10 minutes in pan placed on a wire rack; remove from pan. Cool completely on wire rack.
Recipe adapted from from Cooking Light
Nutrition Information:Yield: 12 Serving Size: 12 people
Amount Per Serving: Calories: 262Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 16mgSodium: 287mgCarbohydrates: 41gFiber: 2gSugar: 18gProtein: 5g
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