Banana Oatmeal Bread

Name: Banana Oatmeal Bread
Prep time: 15 minutes
Cook time: 45 to 50 minutes
Yield: 12 slices

Warm and comforting whole-wheat banana bread that is perfect any time of day. Oats add to the moist texture.

A loaf of Banana Oatmeal Bread is sliced to show a golden brown top and moist inside texture.

Prep time: 15 minutes
Cook time: 45 to 50 minutes
Makes: 12 slices
Nutrition Facts: View label

Ingredients

1 cups oats (quick-cooking or old fashioned rolled)
¼ cup nonfat or low-fat milk
2 eggs
⅓ cup vegetable oil
½ cup sugar
1 cup mashed ripe banana
1 ½ cups whole-wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt

Directions

Wash hands with soap and water.
Rinse or scrub fresh fruits under running water before preparing.
Preheat oven to 350 degrees F. Lightly grease the bottom and sides of an 8- or 9-inch bread pan.
In a medium bowl, mix together the oats, milk, eggs, oil, sugar and mashed banana. Let this mixture stand for at least 10 minutes.
In a large bowl, stir together the flour, baking powder, baking soda and salt.
Add the wet oat mixture to the dry flour mixture and stir gently to combine. Be careful not to overmix.
Pour the mixture into the bread pan and spread evenly.
Bake a 9-inch loaf for 45 minutes or an 8-inch loaf for 50 minutes or until a wooden pick inserted into the center of the loaf comes out clean. If you have a food thermometer, the center of the loaf will be at least 190 degrees F.
Remove from the oven and let cool in the pan for 10 minutes.
Remove the loaf from the pan and let cool completely on a rack. Slice to serve.
Wrap to store for several days or freeze for up to a month.

Notes

Food Sensitivities and Preferences

For an egg-free muffin, substitute 6 Tablespoons aquafaba (the liquid drained from any canned white bean such as garbanzo beans) for the eggs. Freeze extra aquafaba for later use.
For a dairy-free muffin, substitute a non-dairy milk or water for the cow's milk.
For a wheat-free muffin, substitute your favorite all-purpose gluten-free flour mix. The texture will be a little different than a muffin made with wheat flour.
For a gluten-free muffin, subsitute your favorite all-purpose gluten-free flour mix and use certified gluten-free oats.
For a soy-free muffin, avoid soybean oil.
For a peanut-free muffin, avoid peanut oil.
Combine any of the free-from suggestions above for the muffin of your choice. The texture and nutrient content will be different with different ingredients, but our testers liked the variations.