Since all of the bananas in the house decided to ripen at exactly the same time, I felt compelled to use them, or loose them. So…it is Banana-Oatmeal Bread recipe to the rescue! This is a really simple, super moist bread that is easily modified from its original recipe to the Kitchen Inventions version. Inspired by a Cooking Light recipe, the modifications work very well, and the final results are (in my humble opinion…) even better than the original.
The changes are highlighted in the recipe below.
Yield: 18 servings
- 1 cup packed brown sugar
73 tablespoons vegetable oil
- 4 Tbl applesauce
- 2 large egg whites
- 1 large egg
- 1 1/3 cups mashed ripe banana (about 2 large)
- 1 cup regular oats
- 1/2 cup fat-free milk or soy milk
23/4 cups all-purpose flour
- 1 c. whole wheat flour
- 1/4 c . wheat germ or ground flax seeds
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 c. sunflower seeds
- 1/4 c. chopped walnuts or pecans (toasted)
- Cooking spray
Preheat oven to 350°.
4 5 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 flours and wheat germ or flax seed into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon and nutmeg; stir with a whisk. Add to sugar mixture; beat just until moist. Add sunflower seeds and nuts to mixture. Stir gently to combine. 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.
(Original Recipe from Cooking Light, JUNE 1999)
Let me know if you do any additional “edits” to the recipe, as I have not experimented with changing the sugar content. That is definitely something that we’d like to change and use less sugar – replaced by either agave nectar or honey…..just not sure how the texture would be, or if the dry ingredients would need to be adjusted. If you can help out in this area, please post some info.
Here’s to all of those bananas that continue to give and give, so that we can enjoy this treat!
I must say that this is the best one you have made by far. YUMMM!
I’m popping in from Lucretia’s link on facebook. Any friend of Lu’s is a friend of mine 🙂
On Wednesday we have a Cooking Light Virtual Supper. . . come join our blog hop!
Love to join in! Anything Cooking Light is always fun for us.Thanks for popping over and in 🙂