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.
BANANA NUT OATMEAL
A warm, filling breakfast cereal with a fruity twist. When my bananas begin to get overly ripe, I peel them and put them in plastic freezer bags. This is a great recipe for using frozen bananas, but you can also use ripe bananas.
Provided by Sunshine7
Categories 100+ Breakfast and Brunch Recipes Cereals Oatmeal Recipes
Time 7m
Yield 1
Number Of Ingredients 6
Steps:
- Combine the oats, milk, flax seeds, walnuts, honey, and banana in a microwave-safe bowl. Cook in microwave on High for 2 minutes. Mash the banana with a fork and stir into the mixture. Serve hot.
Nutrition Facts : Calories 532.2 calories, Carbohydrate 101.7 g, Cholesterol 2.5 mg, Fat 13.1 g, Fiber 7.3 g, Protein 11.2 g, SaturatedFat 1.5 g, Sodium 57.8 mg, Sugar 72.9 g
BAKED BANANA OATMEAL
I love baked oatmeal and make many different versions, but this is one of my kids favorites. It is really easy to throw together and smells so good. We like to eat it topped with vanilla yogurt.
Provided by FrVanilla
Categories Breakfast
Time 34m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375.
- Spray an 8 inch square pan with cooking spray.
- Stir together oats, baking powder, salt and cinnamon.
- Add sugar, an egg, 1 mashed banana, milk and vanilla. Stir just until combined.
- Pour into prepared pan and top with a layer of sliced bananas.
- Bake for 25 minutes.
- Top with brown sugar and broil until golden. About 3-4 minutes, but watch it carefully!
BANANA NUT OATMEAL
Make and share this Banana Nut Oatmeal recipe from Food.com.
Provided by MsSally
Categories Breakfast
Time 5m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Bring water to a boil. Add oats and cook 1 minute Remove from heat and cover.
- Add all other ingredients except walnuts and half and half.
- Divide into two bowls. Top each with half of walnuts and half of half and half.
- Enjoy.
BANANA-NUT OATMEAL COOKIES
A reduced-fat cookie with a cakey texture and the flavor of banana nut bread. Another in the "Cookies for Breakfast" series!
Provided by elastigirl
Categories Drop Cookies
Time 1h
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 12
Steps:
- Mix together oats, milk, and pecans in a bowl and set aside.
- Mix together brown sugar, egg whites, mashed banana, and vanilla in a large mixing bowl.
- Add flour, baking soda, salt, nutmeg, and cinnamon, and stir well to combine.
- Add oat mixture and stir well (the cookie dough will look like lumpy oatmeal).
- Drop batter by tablespoonfuls onto cookie sheets sprayed with non-stick spray or lined with parchment paper. Flatten each cookie slightly with a fork or spatula.
- Bake at 350 degrees for 12 minutes.
BANANA OAT MUFFINS
Make and share this Banana Oat Muffins recipe from Food.com.
Provided by Kathy-Lynn
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 6 dry ingredients in large bowl.
- Mix well.
- Beat egg, banana and melted butter together in small bowl until smooth.
- Add banana mixture to dry ingredients.
- Stir just until moistened.
- Stir in nuts, if desired.
- Fill greased muffin cups almost full.
- Bake at 375°F for 20-25 minutes, or until top springs back when lightly touched.
BANANA-NUT MUFFINS
Delicious, moist, and easy to make banana-nut muffins from scratch. I promise your muffins will come out delicious!
Provided by Aisha Williams
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 45m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Combine flour, cinnamon, baking powder, baking soda, and salt in a large bowl.
- Mash 2 bananas with a fork in a small bowl so they still have a bit of texture; mix in 1/2 cup chopped pecans.
- Mash remaining 2 bananas in a separate large bowl. Add brown sugar and white sugar and beat with an electric mixer for 3 minutes. Add melted butter, eggs, and vanilla; mix for 1 more minute. Mix the banana-sugar mixture into the flour mixture until combined. Stir in banana-pecan mixture.
- Spoon about 1/4 cup of batter into each prepared muffin cup and top with remaining pecans.
- Bake in the preheated oven until tops spring back when lightly pressed, 16 to 17 minutes; do not overbake. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 296.3 calories, Carbohydrate 44.8 g, Cholesterol 38.5 mg, Fat 12.7 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 5.4 g, Sodium 155.5 mg, Sugar 30.1 g
BANANA OATMEAL MUFFINS
These are healthy muffins that are sure to give you energy that will last an entire day.
Provided by Olivia
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 12 muffin cups with papers liners.
- Beat sugar and butter with an electric mixer in a large bowl until smooth and creamy. Beat first egg into the butter until completely blended; beat in the vanilla extract with the remaining egg.
- Mix bananas, milk, and allspice together in a separate bowl; stir into the creamed butter mixture. Whisk flour, baking powder, and baking soda together in a separate bowl; slowly stir into banana-butter mixture until batter is just mixed. Fold oats and walnuts into batter. Scoop batter into the muffin cups using a large ice cream scoop.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 35 minutes.
Nutrition Facts : Calories 295 calories, Carbohydrate 43 g, Cholesterol 51.4 mg, Fat 12.2 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 5.5 g, Sodium 172.9 mg, Sugar 20.7 g
BANANA OATMEAL COOKIE
This recipe has been handed down in my family for generations. It's a good way to use overripe bananas. It's also a moist cookie that travels well either in the mail or car. This is usually the first cookie to disappear at my house.
Provided by blairbunny
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Sift together the flour, baking soda, salt, nutmeg and cinnamon.
- Cream together the shortening and sugar; beat until light and fluffy. Add egg, banana, oatmeal and nuts. Mix well.
- Add dry ingredients, mix well and drop by the teaspoon on ungreased cookie sheet.
- Bake at 400 degrees F (200 degrees C) for 15 minutes or until edges turn lightly brown. Cool on wire rack. Store in a closed container.
Nutrition Facts : Calories 169.6 calories, Carbohydrate 21.2 g, Cholesterol 7.8 mg, Fat 8.8 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 2 g, Sodium 127 mg, Sugar 9.7 g
BAKED BANANA-PECAN OATMEAL
Capitalize on the healthiness of this good-tasting breakfast. Bananas, oats, and pecans add up to power-packed nutrition.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 20m
Number Of Ingredients 7
Steps:
- In a medium pot, bring 4 1/2 cups water to a boil. Stir in oats and salt and cook 1 minute. Let cool, cover, and refrigerate overnight.
- Bring oatmeal to a simmer over medium-high. Cook until tender, about 10 minutes. Stir in milk and vanilla. Transfer to a 9-inch pie plate.
- Heat broiler, with rack 4 inches from heat. Top oatmeal with bananas and brown sugar and broil until bananas are caramelized, 3 to 4 minutes. Sprinkle with pecans to serve.
Nutrition Facts : Calories 360 g, Fat 10 g, Fiber 8 g, Protein 11 g, SaturatedFat 1 g
BANANA OATMEAL CHOCOLATE CHIP COOKIES
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Place the bananas in the bowl of a stand mixer fitted with the paddle attachment. Beat until the bananas are mashed. Stop the machine and add in the oats, chopped dates, oil, cinnamon, chocolate chips and salt. Mix on low to medium speed until the bananas are in very small pieces, the batter is moist and the ingredients are well combined, about 30 seconds.
- Using a mini ice cream scoop or tablespoon, scoop the batter into thirty 1-inch balls, spacing them evenly over the prepared baking sheets. Gently pat each ball to flatten into a round.
- Bake until the cookies just start to turn golden brown and dried on top, about 25 minutes. Transfer to a wire rack to cool.
- Serve or freeze in a resealable plastic bag for up to 3 months.
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- Preheat oven to 350°F. Lightly grease or spray with nonstick cooking spray an 8-inch square baking dish.
- Spread chopped pecans on an ungreased baking sheet and toast for 4 to 6 minutes or until fragrant and light golden brown. Cool on baking sheet.
- In a large bowl, mix together mashed banana, milk, eggs, coconut oil, maple syrup, and vanilla; beat until smooth. Blend in oats, 1/2 cup toasted pecans, cinnamon, and salt; stir until mixture is well-combined.
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- Peel and slice the banana in half. Mash one half of the banana with a fork until it’s broken down. Slice the other half into 1/4″ slices.
- Place the oats in a microwave safe bowl, add the water, and stir to combine. Cook the oats in the microwave for 1 minute. Add the mashed banana, maple syrup, and milk and stir to combine. Top the oatmeal with the sliced bananas, walnuts, and sprinkle the nutmeg over the top.
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- Place the oats into a food processor or blender. Grind for about 30 seconds or until they resemble a coarse flour.
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- Mix together the eggs, vanilla, vegetable oil, yogurt, and mashed banana. Add to the dry ingredients, and mix until just combined.
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- In a high speed blender or food processor, add all your ingredients and blend until a smooth batter remains. Fold through the chocolate chips, if using them.
- Pour the batter into the greased loaf pan. Bake the bread for 35-40 minutes, or until a skewer comes out mostly clean.
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- Preheat oven to 350 degrees F. Line twelve 2 1/2-inch muffin cups with paper bake cups; coat inside of cups lightly with cooking spray. Set aside. Place the 2 cups oats in a food processor or blender; cover and process or blend until finely ground. Transfer ground oats to a large bowl. Stir in whole-wheat flour, sugar, baking powder, 3/4 teaspoon apple pie spice, baking soda and salt. Make a well in the center of the flour mixture; set aside.
- In a medium bowl whisk together buttermilk and eggs; whisk in banana, 2 tablespoons melted butter and vanilla. Add buttermilk mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Spoon batter into prepared muffin cups, filling each about three-fourths full.
- For topping, in a small bowl stir together 1/4 cup oats and 1/2 teaspoon apple pie spice. Using a pastry blender, cut in 1 Tablespoon butter until mixture resembles coarse crumbs. Sprinkle the oat mixture on top of muffin batter.
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