Bananaoatmealbread Recipes

BANANA-OATMEAL BREAD

Banana-Oatmeal Bread image

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

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

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 OATMEAL BREAD

Banana Oatmeal Bread image

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

Ingredients

½ cup shortening
1 cup white sugar
2 eggs, beaten
½ teaspoon vanilla extract
1 cup all-purpose flour
1 cup quick cooking oats
1 teaspoon baking soda
½ teaspoon salt
¼ cup milk
½ teaspoon ground cinnamon
1 ½ cups mashed bananas
½ cup chopped raisins

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

BANANA BREAD OATMEAL

Banana Bread Oatmeal image

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

Ingredients

3 cups fat-free milk
3 tablespoons firmly packed brown sugar
¾ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground nutmeg
2 cups Quaker® Oats (Quick or Old Fashioned, uncooked)
1 cup mashed ripe bananas
2 tablespoons coarsely chopped toasted pecans
1 teaspoon Plain or vanilla non-fat yogurt
1 small Banana slices
1 tablespoon Pecan halves

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

BANANA OATMEAL MUFFINS (OR BREAD)

Banana Oatmeal Muffins (Or Bread) image

These healthy muffins have a sweet crunchy topping and little bits of banana that keep the muffins moist. Grab your morning coffee and two muffins, and you'll have a healthy and tasty breakfast on-the-run! Alternate instructions are provided for making this in a loaf pan.

Provided by CookinDiva

Categories Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 16

Ingredients

1 1/4 cups flour (I use 1 C. flour and 1/4 C. Quinoa or whole wheat flour)
2/3 cup brown sugar, packed
1/2 cup quick oats
1 tablespoon flax seed meal
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup buttermilk (or plain yogurt)
1/4 cup canola oil
2 eggs, beaten
1 teaspoon vanilla
1 cup banana, ripe, mashed (2 medium bananas)
1/4 cup walnuts, chopped fine
1 tablespoon brown sugar

Steps:

Preheat oven to 375 (350 if you are making a single loaf so the large inside area has time to bake). Spray pan with non-stick spray.
Mix topping ingredients together. Set aside.
Combine all dry ingredients (flour, sugar, oatmeal, baking soda, baking powder, salt, and spices). Note: I've used half Splenda mix for the sugar with great results.
Separately, in a 2 cup measure, combine all liquid ingredients (buttermilk, oil, eggs, vanilla, and banana).
Pour liquids into dry ingredients. Use a spatula to gently combine.
Fill 12 muffin tins to the rim (or 36 mini-muffins, or one loaf pan). Sprinkle with topping mixture.
Bake 375 degrees for 16-18 minutes (12 minutes for mini-muffins and 45 minutes at 350 degrees for a single loaf). Use toothpick test to make sure there's no wet area in the middle.

Nutrition Facts : Calories 199, Fat 7.7, SaturatedFat 0.9, Cholesterol 31.4, Sodium 173.4, Carbohydrate 29.5, Fiber 1.4, Sugar 15.2, Protein 3.8

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