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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%
detailed view... how is this calculated?

Banana-Oatmeal Bread

Recipe #100513 | 1¼ hours | 10 min prep | add private note

⁽⁷¹⁾ RATE IT NOW Print Recipe

By: Vino Girl
Sep 23, 2004

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!

SERVES 12 (change servings and units)

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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Featured Reviews for This Recipe

From: MaddieLC

On Nov 14, 2009

This is pretty tasty.

0 people found this review helpful

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From: zoo66

On Nov 7, 2009

Very nice....we really liked the addition of oats to our banana bread. Only change I made was to add about 3/4 cup of peanut butter chipits.

0 people found this review helpful

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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.

14 people found this review helpful

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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!

8 people found this review helpful

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