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!
Source: Life and Kitchen
Servings: 1 loaf
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
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.