Banana Oatmeal Loaf

I must admit that I'm a huge bread fan, I usually go for whole wheat breads, but I'll really taste any type of bread I find. I tend to use bananas only in my post workout frappes, but I had a couple of them left and didn't want them to go to waste, so I decided to try out this recipe from a new book I bought. It's a super moist bread that has a bit of a crunch from the crust and texture from the oatmeal. I used and recommend regular oats, because they have more of the nutrients than instant oats have, but if you find oats that have been processed even less those will be healthier, but it really depends on what you prefer. I can see this bread working perfectly for a light weekend brunch, or packing it as a nice snack during a hiking trip or a day at the beach. Hope you like this recipe!

Let me know

Xo

Flor

Banana Oatmeal Loaf Recipe

Ingredients:

1 1/2 cups all-purpose flour

2/3 cup sugar

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup regular oats

1 cup mashed ripe banana (about 2 large)

1/3 cup low-fat buttermilk

1/4 cup vegetable oil

1 teaspoon vanilla extract

2 large eggs, lightly beaten

Cooking spray

Directions:

1. Preheat oven to 350 degrees F

2. Combine flour, sugar, baking powder, baking soda and salt into a large bowl, stirring well with a whisk. Stir in oats

3. Combine bananas, buttermilk, vegetable oil, vanilla extract and eggs. Add to flour mixture, stir until moist

4. Spoon batter into an 8 x 4 inch loaf pan coated with cooking spray and bake at 350 degrees F for 55 minutes or until wooden pick inserted in the center comes out clean

*Source: Cooking Light Way to Cook