It’s time for another bloggers choice recipe swap, and I was assigned Lindsay’s blog, Life and Kitchen. She has gone vegetarian for the year, which is super cool! I skimmed through some of her recipes, but ended up landing on honey wheat bread. That didn’t turn out so well for me (see honey wheat bread fail), so I was determined to find something else that could be a success. I settled on her Banana-Oatmeal Bread.
At first glance, I was concerned because there weren’t any spices in this – usually I like some nutmeg or cinnamon in my banana bread, but I still followed the recipe as is. I after combining all the ingredients, minus the bananas, I was terrified that it was far too dry for a quick bread (I was having flashbacks of the honey wheat bread disaster). However, once I smashed up the bananas and added them to the mixture, it was super moist and resembled more of what I thought it should.
The result was heavenly. The bread was so super moist and had a ton of flavor, even without any spices. This might be a go-to recipe for future banana bread in this house. YUM!
Banana-Oatmeal Bread
Source: Life and Kitchen
Servings: 1 loaf
Ingredients:
1 1/4 cup all-purpose flour
1/2 cup brown sugar, unpacked
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
3 tsp olive oil
1 large egg and 2 large egg whites, beaten (I used just shy of 1/2 cup egg substitute)
3 large bananas, ripe or on the way to over-ripe
1 cup rolled oats
Directions:
1. Preheat oven to 350 degrees. In the bowl of a stand mixer, combine flour, sugar, salt, baking soda and baking powder. Add olive oil and eggs and beat until well combined.
2. In a small bowl, smash bananas with a fork or potato masher and add to other combined ingredients. Add rolled oats. Beat until very well combined.
3. Pour mixture into a prepared loaf pan. Bake for 45 minutes, or until top is firm and browned. Remove from oven and let cool in pan for 5 minutes. Transfer to wire rack and let cool completely before slicing.
I’m glad you liked the bread! I love it too – and it’s from WW, so it’s pretty healthy! Sorry the other bread didn’t work out. If you try it again let me know!
It really tastes like it should be bad for you! I love that. I’m a baking dope, but I will try that honey wheat bread again sometime.
I love a good banana bread any day! This one looks great!
It is! I cannot describe how moist this bread is. It tastes sinful, but its not 😉
I like the addition of oats!! Great choice for the swap!
I know! It’s actually a fairly healthy recipe! Thank you!
What a great looking banana bread! Thanks for being part of the recipe swaps!
It is awesome! Thank you!
What a fantastic variation on the classic banana bread – looks amazing!
Thank you!
What an interesting bread! I knew banana bread was moist but had no idea bananas could provide enough moisture to make a mix go from disastrous texture to perfection :).
I know, right!? It’s key that the bananas are over ripe or almost. Mashing them really brings out a lot of moisture.
What a nice, simple sounding banana bread! Yum.