Thursday, April 9, 2009

Banana Oat Bread

This is a delicious recipe, that also happens to be light. I LOVE it when that happens.

I bake with bananas a lot. At any given time, I usually have over-ripe bananas on my counter. Today's tip: if you have overripe bananas but you can't use them right away, put them in the freezer. They will turn black, but the "insides" will be ok. Take them out of the freezer several hours before you need to use them, or thaw them in the refrigerator. The insides will be very juicy, so be careful when you peel them. I actually usually just cut the top off with my kitchen shears, and then the fruit pours out.

Anyway, besides being light, this recipe is SO easy, and does not require a mixer. I think a lot of people don't bake often because they think it is a big time commitment. It really isn't. I made this batter and popped it in the oven when I noticed I had 10 minutes before The Office was to start. (I have priorities.)

For this recipe, there are just a few steps. First, combine all the dry ingredients in a large mixing bowl and stir together. Then, combine the wet ingredients in a measuring cup. If you don't have buttermilk, you can use 1 tsp white vinegar mixed with 1/3 cup milk.

Pour the wet ingredients into the dry ingredients and stir just until combined. Add the mashed bananas and stir until combined. Pour into a loaf pan coated with cooking spray.

Bake, let cool, and enjoy! It's THAT simple. You should try it.

Banana Oat Bread

1 1/2 cups flour
1 cup brown sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1 tsp cinnamon
3/4 cup rolled oats

1/3 cup buttermilk (or 1 tsp vinegar + 1/3 c milk)
1/4 cup vegetable oil
2 eggs, beaten
1 tsp vanilla

1 cup mashed banana (2-3 bananas)

Preheat oven to 350 and coat a loaf pan with cooking spray.

Combine dry ingredients (flour through oats) in a large mixing bowl. Combine wet ingredients (buttermilk through eggs) in a measuring cup or bowl. Add the wet ingredients to the dry and stir gently just until the dry ingredients are moistened. Add bananas and stir until just combined.

Spoon batter into the prepared pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean. (A 9" loaf pan will bake faster than a 8" loaf pan.) Cool on a wire rack in the pan for 15 minutes. Remove the bread from the pan and cool thoroughly.

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