Saturday, November 1, 2008

Oatmeal Banana Bread

This loaf isn't your usually muffin-sweet loaf, but rather something less sweet with a slight banana flavor and a healthier 'feel' to it with the addition of whole wheat flour. It's perfect for topping with cream cheese or peanut butter and tucking into a lunch box. The recipe is from an old Canadian Living magazine and also calls for dried raisins or cherries, but it's perfectly yummy without.

1 cup quick cooking rolled oats
3/4 cup each all purpose and whole wheat flour
1/2 cup packed brown sugar
1 1/2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 egg
1 1/2 cups mashed bananas (about 3)
1/2 cup vegetable oil
1 tsp vanilla
1 cup dried cherries or raisins

2 tbsp quick oats

Pre-heat oven to 350 F.

In a large bowl, whisk together the oats, flours, brown sugar, cinnamon, baking powder, and baking soda.

In a separate bowl, whisk together the bananas, egg, oil, and vanilla. Pour into the flour mixture and stir until combined. I found at this point that it was dry and wouldn't really mix together, so I poured in about 1/4 cup of milk.

Spoon batter into a greased loaf pan and smooth the top, then sprinkle rolled oats over top.
Bake for about 1 hour, or until a cake tester inserted into the middle comes out clean. Allow to cool for about 15 minutes before you turn it out.

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