 |
Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 9 |
|
The oats and nuts in this banana bread make it different and give it a great flavor and texture. It's one of my favorite quick breads, and I probably make it more frequently than any other! Don't forget to sprinkle the oats on top for a great crunch! This recipe came from Shanna at the IBS message boards , although I modified it slightly. Ingredients:
1 1/2 cups all-purpose flour (original recipe called for whole wheat- i usually use a combination) |
1 cup quick oats (the recipe recommends a heaping cup, which worked well for me) |
6 tablespoons brown sugar |
6 tablespoons white sugar |
1 teaspoon baking soda |
1 teaspoon baking powder |
2 teaspoons cinnamon |
1/2 teaspoon salt |
2 large bananas or 3 medium bananas, well mashed |
1/4 cup vegetable oil (or canola oil) |
1/2 cup unsweetened applesauce |
2 large eggs or 1/2 cup egg beaters egg substitute |
1 tablespoon vanilla |
1/2-1 cup chopped pecans or 1/2-1 cup walnuts |
additional quick oats, for sprinkling |
Directions:
1. Combine flour, oats, sugars, baking soda, baking powder, cinnamon, and salt; mix well.
2. In another bowl, combine mashed bananas, oil, applesauce, eggs, and vanilla; mix well.
3. Add wet ingredients to dry ingredients until well combined.
4. Mix in chopped nuts.
5. Pour into 9 x 5 loaf pan thinly coated with cooking spray.
6. Sprinkle a thin layer of quick oats on top of the batter.
7. Cook at 350 degrees for 1 hour or until a cooking skewer or knife inserted in center comes out clean.
8. Allow to cool for at least an hour before cutting.
|
|