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Caramel Almond Oatmeal Banana Bread

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“I think the name pretty much says it all. I don't think you would have to have a stand mixer, a hand mixer should do the job just fine. Wrapped up pretty this would make a lovely gift.”
1hr 5mins
1 loaf

Ingredients Nutrition

  • 1 14 cups all-purpose flour
  • 12 cup brown sugar
  • 12 teaspoon salt
  • 12 teaspoon baking soda
  • 1 teaspoon baking powder
  • 12 teaspoon cinnamon
  • 1 cup oatmeal, uncooked (old fashioned or quick)
  • 12 cup chopped caramel candy (or use an equal amount of chopped Rolo candy, chopped)
  • 13 cup almonds, roughly chopped plus 1/4 cup for topping
  • 4 ripe bananas
  • 3 tablespoons vegetable oil
  • 1 egg
  • 2 egg whites


  1. Preheat oven to 350. Spray an 8x4 loaf pan with non-stick cooking spray and set aside.
  2. In a large bowl combine flour, brown sugar, salt, baking soda, baking powder, cinnamon, oatmeal and caramel candy, stir to combine.
  3. Place egg whites in a bowl of a stand mixer, turn mixer on high and beat until stiff peaks form.
  4. Meanwhile, in separate bowl mash bananas with a fork. Once the bananas are mashed, add the egg and oil and stir to combine. Once ingredients are combined, pour into flour mixture and stir to completely incorporate. Add one-third of the whipped egg whites, and gently fold ingredients together. Continue adding egg whites until all are incorporated into the batter.
  5. Transfer batter to the prepared pan. Evenly top with the remaining 1/4 cup almonds. Place in oven and bake for 45-55 minutes. Allow to cool in pan for about 10 minutes, remove from pan and place on cooling rack and allow to cool completely. Store in an airtight container.

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