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!
Provided by Vino Girl
Categories Quick Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- 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.
OATMEAL BANANA NUT BREAD
This is the best banana nut bread I have ever made! So full of flavor. I double the recipe and give it as gifts. Everyone seems to appreciate it.
Provided by kel7298
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the banana and vanilla.
- In a separate bowl, sift together flour, baking soda and salt. Beat into creamed mixture. Stir in oats and nuts. Pour into prepared pan.
- Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Nutrition Facts : Calories 255.1 calories, Carbohydrate 31.8 g, Cholesterol 31 mg, Fat 13 g, Fiber 1.6 g, Protein 4.1 g, SaturatedFat 2.8 g, Sodium 161.8 mg, Sugar 15.1 g
BANANA OATMEAL BREAD
This is an old family recipe, and it is very moist!
Provided by Carolyn
Categories Bread Quick Bread Recipes Fruit Bread Recipes 100+ Banana Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan and set aside.
- Cream together the shortening and sugar. Add eggs and vanilla; beat until fluffy.
- Sift together the flour, oatmeal, baking soda, salt and cinnamon. Add dry ingredients alternately with bananas and milk. Mix until blended.
- Fold in raisins and pour into prepared pan. Bake for 50 to 60 minutes; remove from oven and cover for 5 minutes.
Nutrition Facts : Calories 264.3 calories, Carbohydrate 41.5 g, Cholesterol 31.4 mg, Fat 10.1 g, Fiber 2 g, Protein 3.7 g, SaturatedFat 2.6 g, Sodium 217.2 mg, Sugar 24.6 g
CHEWY BANANA OATMEAL BREAD (A*B*M)
A low-rise dense, yeasty and different banana bread. Makes the best stuffed French Toast; see photo. From William Sonoma's The Bread Machine Cookbook with an addition of raisins.
Provided by Caroline Cooks
Categories Yeast Breads
Time 13m
Yield 1 1/2 lb. loaf
Number Of Ingredients 9
Steps:
- Place all ingredients except raisins in bread machine according to manufacturer's instructions.
- Place raisins in dispenser, if available, or set for fruits/nuts.
- Use sweet bread and medium crust settings.
- To make Banana Bread Stuffed French Toast:.
- Slice bread in very thick slices.
- Cut pocket in slices.
- Mix cream cheese and a little milk to make spread. Add a dash of vanilla.
- Blend.
- Spoon about 1-2 teas. into pocket; mash edge slightly to close. Beat egg(s) with a little water in shallow pan.
- Heat unsalted butter in heavy skillet or electric griddle over MEDIUM-HIGH until it stops foaming.
- Dip bread slices in egg mixture; coat both side.
- Cook French Toast on each side until golden brown.
- Remove to warm plate and serve with melted jam of choice.
Nutrition Facts : Calories 1779.2, Fat 35.1, SaturatedFat 5.2, Sodium 1563.3, Carbohydrate 318.8, Fiber 25.7, Sugar 39.9, Protein 50
BAKED " BANANA BREAD" OATMEAL
For years I never ate oatmeal due to the "mushy" texture. After seeing a baked oatmeal prepared on FoodNetwork, it inspired me to come up with a few baked oatmeal recipes inspired by some popular baked goods. This oatmeal has a much more firm texture. Check out my recipes for Recipe #354497 and Recipe #354498.
Provided by swissms
Categories Breakfast
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- In large bowl, combine oats, sugar, cinnamon, nutmeg and salt.
- In medium bowl, whisk together the milk, egg, and vanilla. Stir in the mashed banana.
- Add the milk mixture to the oat mixture and stir until combined.
- Stir in the chopped pecans, golden raisins and/or pineapple.
- Pour into 4-6 small souffle or brulee dishes or one larger baking dish (such as an 8x8-inch dish). (You may want to lightly spray baking dish with cooking spray.).
- Bake 20-30 minutes (small baking dishes) or 30-40 minutes (large baking dish), or until slightly firm to touch. (Baking time will vary depending on the diameter of your baking dishes.).
- Sprinkle with sugar (optional: use torch to create a brulee topping). Garnish with toasted pecans and sliced bananas.
BANANA BREAD OATMEAL
A delicious breakfast recipe from the people at Quaker Oats! The toasted pecans make it a real treat, and it can be dairy-free if soy milk is used (and soy yogurt, if desired).
Provided by Kree6528
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In medium saucepan, bring milk (or soy milk), brown sugar, spices and salt to a gentle boil (watch carefully); stir in oats.
- Return to a boil; reduce heat to medium.
- Cook 1 minute for quick oats, 5 minutes for old fashioned oats, or until most of liquid is absorbed, stirring occasionally.
- Remove oatmeal from heat.
- Stir in mashed bananas and pecans.
- Spoon oatmeal into six cereal bowls.
- Top with yogurt (or soy yogurt), sliced bananas and pecan halves, if desired.
- Tip: To toast pecans, spread evenly in shallow baking pan.
- Bake at 350°F 5 to 7 minutes or until light golden brown.
- Or, spread nuts evenly on microwave-safe plate.
- Microwave on HIGH 1 minute; stir.
- Continue to microwave on HIGH, checking every 30 seconds, until nuts are fragrant and brown.
Nutrition Facts : Calories 339.1, Fat 7.3, SaturatedFat 1.1, Cholesterol 2.5, Sodium 54.9, Carbohydrate 57.2, Fiber 7.2, Sugar 18, Protein 13.8
OATMEAL BANANA BREAD
-
Provided by William_Klein
Time 1h
Yield Serves 3
Number Of Ingredients 0
Steps:
- In a bowl, combine wet ingredients, eggs, honey, Greek yogurt, vanilla and melted butter.
- In a separate bowl, mash the bananas and incorporate into the egg mixture.
- In another bowl, combine together the dry ingredients, ground oats, old-fashioned oats, baking powder, baking soda and cinnamon. Pour dry ingredients into the wet ingredients, mixing together to combine. Do not over mix the batter.
- Pour into prepared baking dish, smooth the top and bake at 350F (180C) degrees for 50 minutes.
- Let it sit for 15 minutes, then remove from the baking pan and set aside to cool completely.
BANANA BREAD OATMEAL
Cinnamon, nutmeg, bananas, and pecans--everything you love about banana bread--make delicious additions to your morning oatmeal.
Provided by Quaker®
Categories Trusted Brands: Recipes and Tips Quaker® Oats
Time 15m
Yield 6
Number Of Ingredients 11
Steps:
- In medium saucepan, bring milk, sugar, salt and spices to gentle boil (watch carefully); stir in oats. Return to boil; reduce heat to medium.
- Cook 1 minute for quick oats, 5 minutes for old fashioned oats, or until most of liquid is absorbed, stirring occasionally.
- Remove oatmeal from heat. Stir in mashed bananas and pecans.
- Spoon oatmeal into six cereal bowls.
- Top with yogurt, sliced bananas and pecan halves, if desired.
Nutrition Facts : Calories 240.7 calories, Carbohydrate 44.2 g, Cholesterol 2.5 mg, Fat 4.7 g, Fiber 4.4 g, Protein 8.8 g, SaturatedFat 0.7 g, Sodium 152.3 mg, Sugar 19.9 g
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