CINNAMON OATMEAL BANANA BREAD
Adding oatmeal to banana bread boosts its nutritional value and gives it a hearty texture that makes it a nice light breakfast or mid-morning snack.
Provided by Lynne Webb
Categories Baking & Desserts
Time 1h15m
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Grease the bottom of a 9 x 5 inch loaf pan.
- Combine the topping ingredients in a small bowl and set aside.
- Combine the oats with the milk and set aside for 10 minutes to soften. Add the bananas, oil, eggs, and vanilla extract to the softened oats. Mix well.
- Combine the flour, sugar, baking powder, baking soda, salt and cinnamon. Add in the banana mixture and combine until dry ingredients are moistened.
- Spread the bread batter in the prepared loaf pan. Sprinkle the topping evenly over the top and pat down gently into the surface of the bread. Bake for 50-60 minutes, or until the edges pull away from the pan slightly and a toothpick inserted in the center comes out clean.
- Cool for 10 minutes in the pan, then remove to a wire cooling rack.
Nutrition Facts : Calories 188 kcal, Carbohydrate 27 g, Protein 4 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 28 mg, Sodium 192 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 5 g, ServingSize 1 serving
OATMEAL BANANA BREAD
Fluffy, moist Oatmeal Banana Bread made with healthy ingredients like oats, ripe bananas and maple syrup. Super easy and absolutely delicious!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 2h25m
Number Of Ingredients 13
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!
Nutrition Facts : ServingSize 1 (of 10), Calories 245 kcal, Carbohydrate 44 g, Protein 5 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 45 mg, Fiber 4 g, Sugar 23 g
CINNAMON OATMEAL BANANA NUT BREAD
This recipe is fairly easy to make and is great. The original recipe is from a "mailbox recipe" set that I changed to make it into a banana bread recipe. So, what I've posted is part of the original recipe with my changes added. If you don't like bananas you can leave them out but be sure to reduce the all purpose flour called...
Provided by Kathryn Grenier
Categories Other Breakfast
Time 1h30m
Number Of Ingredients 15
Steps:
- 1. Preheat Oven to 350 degrees Fahrenheit. Grease and Flour 2 (9-inch x 5-inch) loaf pans.
- 2. Take 1 Cup Walnuts or Pecan halves and coarsely chop and put in small bowl/dish. *Can reduce to 1/2 or omit altogether if you are allergic to nuts or do not like nuts. Can also substitute with Chocolate Chips if desired.
- 3. Place 1 cup quick-cooking oatmeal in heatproof bowl. Then pour 1 1/2 cups water into a small sauce pan and bring to a full boil for about 1 minute. Turn stove off and carefully pour boiling water over Oatmeal. Stir well with fork and let stand until cool.
- 4. In a medium mixing bowl, combine by hand or by sifting: all purpose flour, Baking Powder, Baking Soda, salt, and cinnamon until well blended.
- 5. In a Large mixing bowl using an electric mixer beat: softened butter, eggs, granulated sugar, light brown sugar and vanilla extract together until light and fluffy.
- 6. Next combine flour mixture to butter and egg mixture 1/2 cup at a time using electric mixture on low speed and mixing each 1/2 cup addition until well blended before adding the next 1/2 cup. Continue to add flour mixture to butter,egg and sugar mixture until all of the flour mixture has been added. Making sure to use a spatula to scrape dough off sides of bowl between each 1/2 cup addition so as to make sure mixture is mixed together completely. *** WARNING - Mixture will be thick.***
- 7. Once flour and butter mixtures have been combined thoroughly. Add oatmeal (boiling water should have been completely absorbed) to batter making sure to mix together thoroughly.
- 8. Then using spatula add and fold in mashed over ripe bananas and Walnuts or Pecans. Mixture will have become wetter but should not be soupy. You should be able to easily stir the mixture but should be thick like a brownie or muffin mix.
- 9. Pour batter into loaf pan until half filled and if there is extra batter pour remaining batter into a second greased and floured 9 x 5 loaf pan or you can pour them into prepared muffin pan. Bake for 1 hour or until toothpick inserted in center of loaf comes out clean.
- 10. Once Baked take out of oven and cool 15 minutes on cooling rack before removing from loaf pan.
BROWN SUGAR & BANANA OATMEAL
Oatmeal is a favorite breakfast food, quick, easy and filling. I came up with this version by using some of the same ingredients from my favorite breakfast smoothie. Add bran cereal for a heartier taste and more fiber. A brown sugar substitute and soy milk also blend in well. -Jessi Rizzi, Odenton, Maryland
Provided by Taste of Home
Time 15m
Yield 3 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, bring milk to a boil; stir in oats. Cook over medium heat for 1-2 minutes or until thickened, stirring occasionally., Stir in the banana, brown sugar, honey and cinnamon. Serve with additional milk and cinnamon if desired.
Nutrition Facts : Calories 215 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 71mg sodium, Carbohydrate 42g carbohydrate (19g sugars, Fiber 4g fiber), Protein 10g protein.
BANANA-OATMEAL BREAD
I love bananas and oatmeal, so when I saw this in the September 2004 issue of Cooking Light, I just knew I had to make it! I wasn't at all disappointed. The oatmeal makes it hearty and somewhat chewy, while the bananas and buttermilk make it sweet and moist - yet it is not as sweet or sticky-moist as some other banana breads I've had. This makes a smaller loaf than some recipes. I made 2 mini-loaves instead of one large one, and they were done in 30-35 minutes. EDITED to mention- Since I posted this recipe, I've made it several times. It has become THE banana bread recipe for this household, and when I give it as gifts it never fails to receive compliments. It is extremely versatile also. I have made it with yogurt in place of buttermilk, walnut oil for the vegetable oil, and I have cut back the sugar and added cinnamon as a couple reviewers suggested. This last time I made an eggless version by substituting 2 Tablespoons ground flax seed + 6 Tablespoons water for the eggs. (I think next time I will try a vegan version by also replacing the buttermilk with soymilk.) Every time it has turned out perfect!
Provided by Vino Girl
Categories Quick Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F and spray a 8 x 4 inch loaf pan with cooking spray.
- Combine dry ingredients together in a large bowl.
- Combine banana, buttermilk, oil, vanilla, and eggs in a small bowl or measuring cup.
- Pour wet ingredients into the dry ingredients and stir gently just until the dry ingredients are moistened.
- Spoon batter into the prepared pan and bake for 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack, in the pan, for about 15 minutes (I left mine in longer and it was fine).
- Remove the bread from the pan after 15 minutes and cool thoroughly on the rack.
VANILLA, CINNAMON BANANA BREAD.
This is a recipe I found on the web one day when trying to decide what to do with some over ripe bananas I had. I changed the recipe which was originally just a banana bread to include a vanilla bean and cinnamon, I also changed the sugar for organic honey and did a 50/50 mix of wholemeal and bread flour. This bread smells so delicious when cooking. It is very nice with just butter on but to be really decadent try it with Nutella.....Yum!
Provided by K1968
Categories Yeast Breads
Time 2h30m
Yield 2 Loaves, 14 serving(s)
Number Of Ingredients 14
Steps:
- In a microwave safe jug or bowl place the milk, butter and honey.
- microwave for about 45 seconds or until butter is melted.
- In a large bowl, combine 4 cups of flour, yeast, salt, 2 eggs, bananas, cinnamon, vanilla, scrape vanilla pod and add seeds and milk mixture.
- Beat on low speed until combined.
- Beat on medium for 3 minutes. Stir in enough remaining flour to form a firm dough.
- Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes.
- Place in an oiled bowl, turning once to grease top.
- Cover and let rise in a warm place until doubled, about 45 minutes.
- Divide dough in half; shape each into a round loaf or loaf of your choice.
- Place on a greased baking sheet; cut slits in tops. Cover and let rise until doubled, about 45 minutes.
- Beat remaining egg with water; brush over the loaves.
- Bake at 375° for 30-35 minutes.
Nutrition Facts : Calories 305.1, Fat 9.1, SaturatedFat 5, Cholesterol 59.1, Sodium 248.4, Carbohydrate 50.5, Fiber 4.6, Sugar 13.3, Protein 8.2
BANANA BREAD OATMEAL
Cinnamon, nutmeg, bananas, and pecans--everything you love about banana bread--make delicious additions to your morning oatmeal.
Provided by Quaker®
Categories Trusted Brands: Recipes and Tips Quaker® Oats
Time 15m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 240.7 calories, Carbohydrate 44.2 g, Cholesterol 2.5 mg, Fat 4.7 g, Fiber 4.4 g, Protein 8.8 g, SaturatedFat 0.7 g, Sodium 152.3 mg, Sugar 19.9 g
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