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“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!”
READY IN:
1hr 5mins
SERVES:
12
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F and spray a 8 x 4 inch loaf pan with cooking spray.
  2. Combine dry ingredients together in a large bowl.
  3. Combine banana, buttermilk, oil, vanilla, and eggs in a small bowl or measuring cup.
  4. Pour wet ingredients into the dry ingredients and stir gently just until the dry ingredients are moistened.
  5. Spoon batter into the prepared pan and bake for 55 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool on a wire rack, in the pan, for about 15 minutes (I left mine in longer and it was fine).
  7. Remove the bread from the pan after 15 minutes and cool thoroughly on the rack.

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