Community Pick
Banana-Oatmeal Bread
"I love bananas and oatmeal, so when I saw this in the September 2004 issue of Cooking Light, I just knew I had to make it! I wasn't at all disappointed. The oatmeal makes it hearty and somewhat chewy, while the bananas and buttermilk make it sweet and moist - yet it is not as sweet or sticky-moist as some other banana breads I've had. This makes a smaller loaf than some recipes. I made 2 mini-loaves instead of one large one, and they were done in 30-35 minutes. EDITED to mention- Since I posted this recipe, I've made it several times. It has become THE banana bread recipe for this household, and when I give it as gifts it never fails to receive compliments. It is extremely versatile also. I have made it with yogurt in place of buttermilk, walnut oil for the vegetable oil, and I have cut back the sugar and added cinnamon as a couple reviewers suggested. This last time I made an eggless version by substituting 2 Tablespoons ground flax seed + 6 Tablespoons water for the eggs. (I think next time I will try a vegan version by also replacing the buttermilk with soymilk.) Every time it has turned out perfect!"
photo by Jonathan Melendez
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 1 1⁄2 cups flour
- 2⁄3 cup sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3⁄4 cup oats
- 1 cup mashed banana
- 1⁄3 cup buttermilk (recipe says low-fat, but I used regular dry buttermilk)
- 1⁄4 cup vegetable oil
- 1 teaspoon vanilla (I used more)
- 2 eggs, beaten
- cooking spray
directions
- Preheat oven to 350°F and spray a 8 x 4 inch loaf pan with cooking spray.
- Combine dry ingredients together in a large bowl.
- Combine banana, buttermilk, oil, vanilla, and eggs in a small bowl or measuring cup.
- Pour wet ingredients into the dry ingredients and stir gently just until the dry ingredients are moistened.
- Spoon batter into the prepared pan and bake for 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack, in the pan, for about 15 minutes (I left mine in longer and it was fine).
- Remove the bread from the pan after 15 minutes and cool thoroughly on the rack.
Questions & Replies
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Does anyone have a cal & carb count for this reciipe?
Reviews
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I also modified the recipe quite a bit... First off, mixed the oats with the buttermilk (which I increased to 1/2 cup) and set aside to soak. I also halved the sugar and subbed all of the oil with applesauce. I used 1 1/4 cups of bananas. I also added 1/4 cup of poppy seeds, 1/4 cup of raw cocoa nibs, and 1 tsp rum extract (it could've used more). Baked in a loaf pan at 325F for 55 minutes and got a wonderful crust with a moist interior!
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Like most reviewers, I modified this recipe - I was not sold on the "chewy" aspect of the oats in the finished product, so instead I pre-cooked the oats (something learned from making Oatmeal Cake.) I combined the oats with 1/2cup boiling water and let them set to cool. Also, I did not have buttermilk on hand. Instead, I added butter (3 tablespoons) and 1/4 cup packed brown sugar-splenda blend to the oats . I combined the slightly cooled oats with the wet ingredients - and eliminated the oil altogether. In addition, I added 3/4 cup of chopped walnuts and then added the dry ingredients (I lowered amount of sugar to 1/3 cup.) The resulting bread came out moist and tasty. Not too sweet, and not at all chewy. -
This baked up like a dream. And I guess I'm one of those people in the chewy oatmeal fan club because I added extra and I love it! Changes: I added equal part flour and oats (1 c each), 1 tsp cinnamon and subbed 1/2 c packed brown sugar instead of the white sugar. It's chewy, soft and fluffy and is delicious even without butter. A great breakfast bread! -
Wonderful Banana Bread!! great texture. Used Scottish Oats, half whole wheat, half white flour. Used Greek Yogurt instead of buttermilk. Add a quick Streusel Topping for those with a sweet tooth. Baked at 325 for 30 minutes with a lid (just placed another bread pan upside down over the top of the other one) to seal in the moisture and prevent burning of edges, then increased the temp. to 350 for another 20-30 minutes without a lid to finish the baking at brown the bread nicely. New Favorite! Might add more bananas next time, perhaps with some cranberries :)
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This may be the best Banana Bread I have ever made. I was concerned it would be dense. But instead it was fluffy, soft, and moist. Perfect! I added 1/2 cup of chopped walnuts; and instead of the buttermilk I used half sour cream half milk.
see 124 more reviews
Tweaks
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Based on reviews, here are some tweaks I made: Cut sugar in 1/2 Increase buttermilk to 1/2 cup Soak oats in buttermilk first Replace vegetable oil with applesauce Increase vanilla to 2 tsp -
I used Quaker Oats Multigrain hot cereal in place of the oats, added 1 tsp vanilla and almond extract with 1/2 tsp of coconut extract and 1/2 cup of chopped pecan and cashews and it was delicious!!!
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Such an easy quick bread to make. I have slow cook oats on hand so I pulsed them in the food processor to make they easier to incorporate. I subbed plain yogurt for buttermilk, and coconut oil for oil. I used unpacked brown sugar. And topped with 1/2 cups chocolate chips. Next time I will add unsweetened coconut and walnuts and make it taste like an everything cookie. I gave it 5 stars because the sweetness was to my liking, and the texture was my kind of moistness. (I hate banana breads that are gummy. This one is not)
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I doubled the buttermilk (I used buttermilk powder with water) and added it to the oats for a few minutes to soften them up. I also used a little less sugar, which was perfect. -
Added flaked unsweetened coconut, doubled vanilla, added chopped pecans, increased buttermilk.
see 29 more tweaks
RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
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