CINNAMON OATMEAL BANANA BREAD
Adding oatmeal to banana bread boosts its nutritional value and gives it a hearty texture that makes it a nice light breakfast or mid-morning snack.
Provided by Lynne Webb
Categories Baking & Desserts
Time 1h15m
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Grease the bottom of a 9 x 5 inch loaf pan.
- Combine the topping ingredients in a small bowl and set aside.
- Combine the oats with the milk and set aside for 10 minutes to soften. Add the bananas, oil, eggs, and vanilla extract to the softened oats. Mix well.
- Combine the flour, sugar, baking powder, baking soda, salt and cinnamon. Add in the banana mixture and combine until dry ingredients are moistened.
- Spread the bread batter in the prepared loaf pan. Sprinkle the topping evenly over the top and pat down gently into the surface of the bread. Bake for 50-60 minutes, or until the edges pull away from the pan slightly and a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pan, then remove to a wire cooling rack.
Nutrition Facts : Calories 188 kcal, Carbohydrate 27 g, Protein 4 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 28 mg, Sodium 192 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 5 g, ServingSize 1 serving
CINNAMON BANANA OAT BREAD
Cinnamon Banana Oat Bread recipe
Categories Breakfasts & Brunch Bread Machine Oats Bananas Yeast bread
Time 40m
Yield 12
Number Of Ingredients 20
Steps:
- Place all ingredients in the machine in the order suggested by the manufacturer. Program for white bread and press start.
Nutrition Facts :
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
CINNAMON OATMEAL BANANA NUT BREAD
This recipe is fairly easy to make and is great. The original recipe is from a "mailbox recipe" set that I changed to make it into a banana bread recipe. So, what I've posted is part of the original recipe with my changes added. If you don't like bananas you can leave them out but be sure to reduce the all purpose flour called for in the recipe to 1 3/4 cups instead of the 2 1/2 cups. Or you can use 1 cup diced apple as a substitute for the bananas. ** WARNING ** When using an electric mixer please make sure mixer is NOT in operation when scraping sides of mixing bowl due to the risk of serious or severe injury to the operator. It can also damage your electric mixer. So please do not use or place any spoons, forks, knives, other utensils, including your hands in or near beaters of the mixer while in operation.
Provided by Kathryn Grenier @EnigmaticContessa
Categories Other Breakfast
Number Of Ingredients 16
Steps:
- Preheat Oven to 375 degrees Fahrenheit. Grease and Flour 2 (9-inch x 5-inch) loaf pans. ** Baker's Joy can be substituted for greasing and flouring the pans.
- Coarsely chop 1 Cup Walnut or Pecan Halves and place them in a small bowl/dish. *Can reduce amount to 1/2 Cup or omit altogether if you are allergic to nuts or do not like nuts. Can also substitute or add Chocolate Chips if desired.
- Pour 1 cup water into a small sauce pan and bring to a full boil for about 1 minute. While water is heating up. Place 1 Cup Oatmeal in a heatproof bowl. When water has reached a full boil. Remove pot from stove and carefully pour boiling water over Oatmeal. Make sure to stir the oatmeal well with a fork and let stand until cool. ** You can also heat water in the microwave using a microwave safe Dish and then microwave on high for 2 - 3 minutes. Remove dish from microwave and add 1 cup Oatmeal to the water and stir well with fork or spoon. Set aside and let cool.
- In a medium mixing bowl sifting together the all purpose flour, Baking Powder, Baking Soda, salt, and cinnamon until well blended.
- In a Large mixing bowl using an electric mixer is together softened butter, brown sugar and granulated sugar until we'll mixed. Then add eggs and vanilla extract then mix together until light and fluffy.
- Next slowly add flour mixture to butter mixture 1/2 cup at a time using electric mixer. Make sure each 1/2 cup addition of the flour mixture is well blended before adding more of the flour mixture. Continue to add flour mixture to butter mixture until all of the flour mixture has been added, and make sure to use a spatula to scrape batter off sides of bowl between each 1/2 cup addition of flour mixture so as to make sure the ingredients are mixed together completely. *** WARNING - Mixture will be thick and appear to be slightly dry.***
- Once flour and butter mixtures have been combined thoroughly. Add oatmeal to batter making sure oatmeal is thoroughly incorporated into batter. *** The boiling water should have been completely absorbed and the oatmeal should be slightly warm to cool to the touch ***
- Then peel bananas and place them in a small bowl. Using a fork mash the ripe bananas until there are only small chunks of banana. Pour and fold the mashed bananas into the batter with a spatula until well mixed together. Then fold the coarsely chopped Walnuts or Pecans to batter. Mixture should not be soupy but should be wet. You should be able to easily stir the mixture but it should be similar in thickness to a brownie or muffin mix.
- Pour batter into loaf pan until pan is about half filled. If there is extra batter pour remaining batter into a second greased and floured 9"x5" loaf pan or you can pour them into a prepared muffin pan. Bake at 350 degrees for 50 mins to 1 hour. Or until toothpick inserted in center of loaf comes out clean.
- Once Baked take out of oven and cool 15 minutes on cooling rack before removing the loaf from the loaf pan.
CINNAMON BANANA NUT BREAD
This is the only banana bread recipe I make, have used it for years and my office staff loves when I bring it in for them.
Provided by ovendiva
Categories Quick Breads
Time 1h20m
Yield 2 loaves
Number Of Ingredients 10
Steps:
- Combine dry ingredients in large bowl.
- Add nuts.
- In another bowl, combine eggs and oil
- Mash bananas and add to eggs mixture.
- Add vanilla, mix well.
- Add wet ingredients to dry ingredients, stir until moistened.
- Pour batter into 2 greased and floured loaf pans.
- Bake at 350 degrees for 1 hour and 5 minutes, or until done.
- Cool 10 minutes before removing from pans.
- Remove to wire racks, cool completely.
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
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.
CINNAMON CRUNCH BANANA BREAD
This easy cake - no mixer required - is a popular staple at Bakesale Betty in Oakland, Calif. Pie, cake, cookies and a legendary fried chicken sandwich are the only things on the menu, but locals start lining up long before opening time. They're that good. Betty herself, the baker Alison Barkat, adds a cinnamon-sugar topping and honey to the classic banana bread formula for a deeply caramelized, moist result.
Provided by Julia Moskin
Categories breakfast, snack, breads, quick breads
Time 1h30m
Yield 1 (9-by-5-inch) loaf
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Butter a 9-by-5-inch loaf pan and line it with parchment or wax paper, leaving enough paper hanging over the sides to lift the cake out after baking. (This will prevent the topping from breaking when removing the bread from the pan.)
- Prepare the batter: In a medium bowl, combine flour, granulated sugar, cinnamon, baking soda and salt. In a large bowl, using a sturdy whisk, beat together oil, eggs and honey until smooth. Stir in bananas and warm water. Add dry ingredients to egg-oil mixture and stir to blend. Pour batter into prepared pan.
- Make the topping: In a small bowl, mix brown sugar, granulated sugar and cinnamon, using your fingers to break up any lumps. Sprinkle evenly over batter.
- Bake until a tester inserted into the center comes out clean, about 1 hour, checking after 50 minutes. If topping shows signs of burning, reduce heat to 325 degrees.
- Remove to a rack and let cool in pan for 30 minutes. Use the edges of the paper to lift the cake up and out. Place on a rack (leave the paper on) and let cool before slicing and serving.
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