I love a good loaf of banana bread. It’s a great breakfast when you’re busy during the week or when you’re just relaxing on the weekend with a cup of coffee. I chose to cut out some of the sugar on this recipe to make it more breakfast friendly while also adding some quick oats to the batch to make it more filling. The oats give it a little more texture that I like too. I love the way bananas make bread so tender and fluffy. I’m not sure what the science is behind that–perhaps the extra moisture from the bananas? They do something to the bread that makes it so soft! Banana bread really doesn’t dry out like others and you can keep it on the shelf 4-5 days without it turning stale. It’s also pretty cool that you can turn over-ripe bananas, something you wouldn’t normally eat, into something delicious. I think the final verdict is that bananas are magic, plain and simple.
Banana Oatmeal Bread
- 4 ripe bananas mashed
- 1/3 cup butter melted
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 tsp vanilla
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp cinnamon
- 1 tsp baking soda
- 1/2 cup white flour
- 1/2 cup whole wheat flour
- 1/2 cup rolled quick oats plus a little more for sprinkling on top
- 1 egg
- pinch salt
Preheat the oven to 350F.
Mix the butter into the mashed bananas in a large mixing bowl.
Mix in the sugar, egg, spices, and vanilla.
Sprinkle the baking soda and salt over the mixture and stir in.
Add the white flour, wheat flour and oats and mix in.
Pour the dough into a greased 4×8 inch loaf pan. Sprinkle the top with a little oats.
Bake for about 1 hour or until a toothpick comes out clean from the center.