Oatmeal Banana Bread

I've included weight as well as dry measures for the oats and flour. If you have a scale, I recommend weighing these two ingredients instead of scooping them. I find that weighing ingredients for baked goods makes recipes infinitely more reliable.

Prep Time15

Cook Time1 10

Total Time1 25

Course: Breads and Quick Breads, Breakfast

Cuisine: American

Keyword: healthy snack, kid friendly

Servings: slices

Author: Marissa Stevens

Ingredients

2 cups white whole wheat flour 240 grams
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup old fashioned rolled oats 96 grams
1/2 cup honey
1/2 cup unsalted butter softened (plus more for greasing loaf pan)
2 eggs lightly beaten
1 teaspoon vanilla
3 very ripe bananas mashed
1/2 cup whole milk

Instructions

Preheat the oven to 350°F.
Grease a loaf pan with butter.
In a medium bowl whisk together flour, baking powder, baking soda and salt. Stir in oats.
In the bowl of a stand mixer, fitted with the paddle attachment, beat honey and butter on medium-high speed until fluffy, about 2 minutes. Add eggs and vanilla; mix just until combined. Add mashed bananas and milk; mix just until combined.
Mixing on low speed, add dry ingredients in two additions, scraping down sides with a spatula as needed.
Pour batter into the prepared loaf pan and bake 60-70 minutes, or until a knife inserted in the center comes out clean.
Cool bread in the pan on cooling rack for 15 minutes. Remove loaf from pan and place back on cooling rack to cool completely. Slice and serve or, for best results, wrap tightly with plastic wrap and let stand at room temperature overnight. Then slice, toast and serve warm with butter.

Notes

You'll need a standard, 1 pound loaf pan for this recipe.
To cut the loaf into 12 slices: cut the loaf into quarters crosswise, starting in the middle. Then cut each quarter into 3 equal slices.

Nutrition

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