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Banana (Oatmeal) Bread

The other day, I decided to try my hand at making applesauce as I had some apples that were past enjoyable eating stage...Well, I ended up making something more resembling baby food, so I think it will become dinner for our squirrels and such in our backyard. Needing to have a culinary success, I turned to an old stand-by of mine.

Here's a recipe that I've grown up with--both my mom and grandma used to make it! I did make a little substitution--quick cook oatmeal for the walnuts. Growing up, my brother was allergic to most nuts, so we just left them out of things. It took until only recently for me to put something in it's place, though. Also, I forgot it for this loaf, but I like to sprinkle a bit more oatmeal on the top of the loaf before baking--it looks so pretty when it's done! Knowing Dan and I when it comes to banana bread, this loaf probably won't make it past Monday!

Banana Nut/Oatmeal Bread

  • 1/2 c. butter, softened
  • 1 c. sugar (or sucanat or turbinado for the real foodies!)
  • 2 eggs
  • 1 Tbsp. sour milk (I normally use regular milk and add a splash of vinegar, could also substitute some buttermilk or whey)
  • 2 c. flour (I use white whole wheat usually, but sprouted would be a better choice!)
  • 1/2 tsp baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. ripe bananas (approx. 3), smashed
  • 1/4 c. walnuts or oatmeal, per preference/allergy concerns


1. Cream the butter/margarine together with the sugar. Mix in the eggs. Beat well.
2. Sift together the dry ingredients and add to above, alternating additions with the smashed bananas.
3. Stir in nuts or oatmeal.
4. Pour into greased loaf pans. Bake at 350 for 40-45 minutes or until done.

I normally make one larger-ish loaf and cook for about 55 minutes. It's just easier and I just pop my glass pan's lid on it after it's cooled. Enjoy!

Comments

  1. wow that look so good. im going 2 see if i can make at w oalmeal. i love 2 make all cans of breads.

    ReplyDelete

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