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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (72g) Recipe makes 12 servings |
||
| Calories 210 | ||
| Calories from Fat 56 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.3g | 9% | |
| Saturated Fat 1.0g | 5% | |
| Monounsaturated Fat 1.8g | ||
| Polyunsaturated Fat 2.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 35mg | 11% | |
| Sodium 139mg | 5% | |
| Potassium 147mg | 4% | |
| Total Carbohydrate 34.4g | 11% | |
| Dietary Fiber 1.9g | 7% | |
| Sugars 13.9g | ||
| Protein 4.7g | 9% | |
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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
Directions
1
Preheat oven to 350°F and spray a 8 x 4 inch loaf pan with cooking spray.2
Combine dry ingredients together in a large bowl.3
Combine banana, buttermilk, oil, vanilla, and eggs in a small bowl or measuring cup.4
Pour wet ingredients into the dry ingredients and stir gently just until the dry ingredients are moistened.5
Spoon batter into the prepared pan and bake for 55 minutes, or until a toothpick inserted in the center comes out clean.6
Cool on a wire rack, in the pan, for about 15 minutes (I left mine in longer and it was fine).7
Remove the bread from the pan after 15 minutes and cool thoroughly on the rack.
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Browse similar recipes by category
- Course > Breads > Quick Breads
- Course > Breakfast
- Main Ingredient > Pasta, Rice & Grains > Grains
- Main Ingredient > Fruit > Tropical > Bananas
- Cuisine > North American
- Cuisine > Oceania
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Oven
- Preparation > Presentation > Finger Food
- Preparation > Presentation > Served Cold
- Occasion > Gifts
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Brown Bag
- Dietary > Kid Pleaser > Toddlers
- Dietary > Vegetarian
- Dietary > Lighter Fare
Featured Reviews for This Recipe
From: MPB'
On Jun 20, 2009
Tender and delicious! I made several changes myself as I noticed some helpful hints from others and made some changes of my own. I used 1/2 wheat flour and 1/2 white flour. I substituted 1/3 cup organic raw blue agave for the 2/3 cup sugar. I also used 1/8 cup of oil and added a couple of tbsp of plain yogurt. The result was moist and not too sweet. Next time I will add cinnamon and ground flax seed. Thanks.
From: ballarat
On Jun 12, 2009
Great moist result. Made mine with less sugar (1 cup) and sprinkled top with some oat bran nutmeg and sugar. Family loved it
From: Chef Lainie
On Jan 5, 2008
Excellent Banana Bread !! Two of my favorite ingredients- bananas and oatmeal.It wasn't dry or too wet--just right ! I did substitute 1/2 cup of white flour with whole wheat, added 1 Tablespoon ground flax seed, 1/2 cup sugar instead of 2/3 cup & vanilla yogurt instead of buttermilk. This made 3 mini loaves so we can eat one and freeze the rest for a sweet emergency.
From: merandmalmom
On Apr 6, 2005
I made it with splenda, a dash of cinnamon and a dash of dried orange peel. It had a good flavor and texture. Next time, I'll add nuts. Thank you for a tasty, semi-healthy treat!
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