Banana Bread Oatmeal Food

BANANA BREAD OATMEAL

Steps:

• In medium saucepan, bring milk, sugar, salt and spices to gentle boil (watch carefully); stir in oats. Return to boil; reduce heat to medium.
• Cook 1 minute for quick oats, 5 minutes for old fashioned oats, or until most of liquid is absorbed, stirring occasionally.
• Remove oatmeal from heat. Stir in mashed bananas and pecans.
• Spoon oatmeal into six cereal bowls.
• Top with yogurt, sliced bananas and pecan halves, if desired.

BANANA BREAD

Steps:

• Heat oven to 350 degrees. Lightly grease a 9-by-5-inch loaf pan. Using electric mixer, cream butter until smooth and fluffy. Add sugar and cream together 2 minutes more. One at a time, mix in eggs. Mix in bananas until only small lumps remain.
• Stir dry ingredients together and mix into banana mixture just until combined. Pour into prepared pan. If making topping, stir ingredients together and sprinkle over batter.
• Bake about 55 to 65 minutes, until a toothpick inserted into center comes out clean. Let cool in pan 10 minutes, then turn out onto wire rack and let cool completely before wrapping tightly for storage.

RENEE PAJ

Steps:

• Preheat oven to 350 degrees F. Spray 9" nonstick loaf pan with cooking spray. Set aside.
• In a food processor or blender, add the 1 cup of old fashioned oats. Process until the oats are half their size or less. Add in brown sugar, flour, salt, baking soda, baking powder, and cinnamon. Pulse to combine. Dump dry mixture into a large bowl.
• In a food processor or blender, add the bananas. Process until smooth. Add eggs, vanilla, and oil. Pulse to combine. Pour the wet mixture into the dry mixture. Fold in until just combined. Fold in the walnuts, if using.
• Pour into prepared pan and bake for 45 - 50 minutes, or until a tester comes out clean. Cool in pan, on rack, for 10 minutes, then cool on rack. Wrap tightly with foil or plastic wrap and store in cool, dry place or in refrigerator. The flavor tends to get better the next day.

BAKED " BANANA BREAD" OATMEAL

Steps:

• Preheat oven to 350°F.
• In large bowl, combine oats, sugar, cinnamon, nutmeg and salt.
• In medium bowl, whisk together the milk, egg, and vanilla. Stir in the mashed banana.
• Add the milk mixture to the oat mixture and stir until combined.
• Stir in the chopped pecans, golden raisins and/or pineapple.
• Pour into 4-6 small souffle or brulee dishes or one larger baking dish (such as an 8x8-inch dish). (You may want to lightly spray baking dish with cooking spray.).
• Bake 20-30 minutes (small baking dishes) or 30-40 minutes (large baking dish), or until slightly firm to touch. (Baking time will vary depending on the diameter of your baking dishes.).
• Sprinkle with sugar (optional: use torch to create a brulee topping). Garnish with toasted pecans and sliced bananas.

OATMEAL BANANA BREAD

Steps:

• In a bowl, combine wet ingredients, eggs, honey, Greek yogurt, vanilla and melted butter.
• In a separate bowl, mash the bananas and incorporate into the egg mixture.
• In another bowl, combine together the dry ingredients, ground oats, old-fashioned oats, baking powder, baking soda and cinnamon. Pour dry ingredients into the wet ingredients, mixing together to combine. Do not over mix the batter.
• Pour into prepared baking dish, smooth the top and bake at 350F (180C) degrees for 50 minutes.
• Let it sit for 15 minutes, then remove from the baking pan and set aside to cool completely.

BANANA BREAD OATMEAL

Steps:

• In medium saucepan, bring milk (or soy milk), brown sugar, spices and salt to a gentle boil (watch carefully); stir in oats.
• Return to a boil; reduce heat to medium.
• Cook 1 minute for quick oats, 5 minutes for old fashioned oats, or until most of liquid is absorbed, stirring occasionally.
• Remove oatmeal from heat.
• Stir in mashed bananas and pecans.
• Spoon oatmeal into six cereal bowls.
• Top with yogurt (or soy yogurt), sliced bananas and pecan halves, if desired.
• Tip: To toast pecans, spread evenly in shallow baking pan.
• Bake at 350°F 5 to 7 minutes or until light golden brown.
• Or, spread nuts evenly on microwave-safe plate.
• Microwave on HIGH 1 minute; stir.
• Continue to microwave on HIGH, checking every 30 seconds, until nuts are fragrant and brown.

BANANA BREAD OATMEAL

Steps:

• Add oats, cinnamon, vanilla, sea salt and half of the banana slices to a medium pot. Add water and stir to combine.
• Heat over medium-high heat for 8-10 minutes. Be sure to stir the oats several times while cooking to make sure the banana slices melt into the oats and the oats don't stick to the pot. You'll know the oatmeal is done when all the liquid is absorbed and the oats are thick and fluffy.
• While oats are cooking, heat a skillet over medium and add coconut oil and maple syrup. Add remaining banana slices and walnuts to the skillet. Cook banana slices 2 minutes on each side or until they start to get a golden crust. Heat walnuts until just toasted. Remove from heat.
• Place cooked oats into a bowl and top with caramelized bananas and walnuts. For sweeter oats, drizzle with extra maple syrup.

BANANA-OATMEAL BREAD

Steps:

• Preheat oven to 350°F. In a large bowl, stir together dry ingredients. Add oil and eggs; mix thoroughly.
• In a smaller bowl, mash bananas with a potato masher or fork. Add bananas and oatmeal to batter.
• Spray a loaf pan with cooking spray. Pour batter into pan and bake until top of loaf is firm to touch, 45 to 55 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes.
• Serving size: 1 slice of banana-oatmeal bread

OATMEAL BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Spread 1 1/2 cups oats in a single layer on a rimmed baking sheet. Place in the oven and toast for 8 to 10 minutes, until very light golden and fragrant, stirring once halfway through. Set aside to cool. Line a 9 x 5-inch loaf pan with parchment paper so that two sides overhang like handles. Lightly mist with nonstick spray.
• In a medium mixing bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, and salt. Stir in the toasted oats. Set aside.
• Mash the banana in the bottom of a large mixing bowl and double check to make sure you have 1 1/2 cups. Whisk in the honey, melted butter, milk, and Greek yogurt. If the butter resolidifies, warm the bowl in the microwave in 10-second bursts, just until it melts. One at a time, whisk in the eggs. Whisk in the vanilla extract.
• Add the dry ingredients to the banana-honey mixture. By hand with a rubber spatula, stir very slowly and gently, stopping as soon as the flour disappears. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the batter with remaining 1 tablespoon oats for decoration.
• Bake for 30 minutes, then loosely cover the pan with foil, making sure that the foil shields both ends of the pan (because the bread is sweetened with honey, it will caramelize and become dark at the corners). Continue baking for 35 to 45 additional minutes (65 to 75 minutes total) or until a small, thin knife inserted in the center of the loaf comes out without any wet batter clinging to it. Repeat the test once or twice. An even easier way to tell is to use an instant-read thermometer. When the bread reaches between 200 to 210 degrees F at the center, it's done.
• Place the pan on a wire rack, and let the bread cool in the pan for 1 hour. Using the parchment paper handles, lift the bread and set it out on the rack to finish cooling completely. Slice and enjoy!

OATMEAL CHOCOLATE CHIP BANANA BREAD

Steps:

• Preheat the oven to 350F and line a loaf pan with parchment paper or grease with oil
• Mash ripe bananas in a large bowl with a potato mashed or the back of a fork
• Whisk in the eggs, oil, maple syrup and vanilla extract
• In a separate bowl combine oat flour, rolled oats, baking soda, baking powder, and salt
• Fold dry ingredients into wet ingredients
• Fold in chocolate chips
• Pour into the loaf pan and top with additional chocolate chips, oats, and a sprinkle of sugar to get a glistening top
• Place in the oven and bake for 45 minutes
• Allow the loaf to cool completely and then slice into slices and enjoy!

OATMEAL BANANA BREAD

Steps:

• Heat oven to 350ºF. Coat a 9-by-5-inch loaf pan with nonstick spray and set aside.
• Spread oats into a thin layer on a half-sheet pan and bake until lightly toasted, about 15 minutes. Remove pan and cool oats 2 to 3 minutes.
• Grind oats in a food processor until the consistency of whole wheat flour, about 3 minutes. Then pulse in the flour, baking soda, baking powder, and salt.
• Cream the butter and sugar in a stand mixer fitted with the paddle attachment on medium speed until pale and fluffy, about 3 minutes.
• Drop speed to low and add eggsAdd those eggs slowly so that the water and fat phases have time to come together., one at a time, incorporating each fully before adding the next. Stop to scrape down the sides of the bowl, if necessary.
• Follow with the vanilla and banana, and beat on medium-low speed until incorporated. The batter will look kind of curdled, but that'sOK.
• Add the flour mixture and beat on low speed until just combined.
• With the mixer on the lowest speed, slowly add the flour mixture until just combined. Scrape down the sides of the bowl as needed.
• Transfer the batter to the prepared pan and bake until the internal temperature reaches 200 to 210ºF, 50 to 55 minutes.
• Cool pan on a wire rack for 15 minutes before turning the loaf out and cooling completely.

BANANA OATMEAL BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan and set aside.
• Cream together the shortening and sugar. Add eggs and vanilla; beat until fluffy.
• Sift together the flour, oatmeal, baking soda, salt and cinnamon. Add dry ingredients alternately with bananas and milk. Mix until blended.
• Fold in raisins and pour into prepared pan. Bake for 50 to 60 minutes; remove from oven and cover for 5 minutes.

OAT FLOUR BANANA BREAD

Steps:

• Preheat the oven to 180C/350F. Grease and line a loaf pan and set aside.
• In a small bowl, add your oat flour, baking powder, and salt, and mix well. In a mixing bowl, add your oil, eggs, sugar, mashed bananas, and vanilla extract, and whisk until combined. Add the dry ingredients and mix until just combined. Fold through the walnuts.
• Transfer the batter into the lined loaf pan. Bake the banana bread for 35-40 minutes, or until a skewer comes out clean.
• Remove the bread from the oven and let it cool completely, before removing it from the pan and slicing it up.