Cinnamon Oatmeal Banana Nut Bread Food

CINNAMON SWIRLED BANANA BREAD

Steps:

• Preheat oven to 350°F. Lightly grease and flour a 9×5-inch loaf pan and set aside.
• In a large bowl, melt the butter and let cool slightly. Whisk in the sugar then the eggs and vanilla. Stir in the flour and baking soda. Fold in the mashed bananas until just combined.
• In a small bowl, use a fork to stir together the cinnamon sugar swirl ingredients until thick and well combined. If your swirl is too thick to swirl, add an additional tablespoon of melted butter until it is thin enough to swirl. Note: if it's too thin, it will just spread and not hold its swirl as the loaf bakes.
• Spread 1/4 of the batter evenly into the bottom of the prepared pan. Dollop 1/4 of the cinnamon sugar mixture over the batter in the pan and then make a nice thick swirl through the batter with a table knife or bottom of a wooden spoon. Place 1/3 of the remaining batter evenly over the first layer and swirl with 1/3 of the remaining cinnamon sugar mixture. Place 1/2 of the remaining batter evenly over the second layer and swirl with 1/2 of the remaining cinnamon sugar mixture. Spread the remaining batter evenly over the top and dollop with the remaining cinnamon sugar mixture. Make large swirls throughout the entire loaf. Place six thin banana slices down the middle of the batter.
• Place loaf pan on a baking sheet and bake for 60-70 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let the bread cool in the pan for at least 30 minutes before removing to a wire rack to cool completely.

OATMEAL BANANA NUT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream butter or margarine with mixer. Blend in whole eggs, sugar, and extract. Add flour, baking soda, and salt. When the ingredients are thoroughly mixed, add oats and pecans. Mix on lower speed until consistent.
• Drop pieces of the dough using an ice cream scoop onto an ungreased cookie tray roughly 3 to 4 inches apart.
• Bake 8 to 10 minutes. Eight minutes would yield crispy cookies with a chewy, slightly doughy center. For harder, crispier cookies, bake longer. Cool on wire rack.

OATMEAL BANANA NUT BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the banana and vanilla.
• In a separate bowl, sift together flour, baking soda and salt. Beat into creamed mixture. Stir in oats and nuts. Pour into prepared pan.
• Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

CINNAMON OATMEAL BANANA BREAD

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.

CINNAMON BANANA BREAD

Steps:

• Cream butter and sugar.
• Beat in eggs, one at a time.
• Mix in mashed banana.
• Sift dry ingredients together; stir into banana mixture, add nuts.
• Pour into greased 9x5x3 loaf pan.
• bake at 350 for 1 hour, or until a toothpick inserted into loaf comes out clean.
• While cake is warm, pour melted butter over top and sprinkle with cinnamon sugar mixture.

OATMEAL BANANA CINNAMON BREAD

Steps:

• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select light setting; press Start.

MOIST AND DELICIOUS BANANA BREAD

Steps:

• Grease and flour a 9 inch loaf pan
• Pre-heat the oven to 350 °F
• In a large mixer bowl, cream the butter and sugar together with the flat beater
• Add bananas and eggs and mix well. Remove the bowl from the mixer
• In a medium bowl, sift together all the dry ingredients and add to the wet ingredients along with the vanilla. Mix with a spatula without over stirring
• Slowly stir in the chocolate chips.
• Pour the batter into the greased pan.
• Mix the 2 Tbs of brown sugar with the ½ tsp of cinnamon and spread evenly over the batter
• If using the optional chopped walnuts, spread them evenly over the batter now.
• Place on the middle rack of the oven and bake for 70 minutes. At this point use a cake tester to test the doneness.
• Cool in the pan for 10 minutes and then remove the loaf onto a cooling rack for another 15 minutes before serving.
• Carefull... this banana bread is awesome and may dissapear in one sitting. Enjoy!

BANANA CINNAMON OATMEAL

Steps:

• Instructions Pour the milk and water into a large sauce pan. Add the oats and stir. Slice two of the bananas and add to the pan. Add the brown sugar and cinnamon and stir. Turn the heat on to medium high and bring the mixture to a boil. Turn the heat down to low and simmer for about 5 minutes until the oats have absorbed most of the liquid and are creamy. Remove from the heat and stir in the vanilla extract. Divide the oatmeal between 4 bowls. Slice or dice the remaining bananas and place on the top of the oatmeal in the bowls. Banana Cinnamon Oatmeal was last modified: February 15th, 2020 by Sue O'Connell

CINNAMON OATMEAL BANANA NUT BREAD

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.

EASY OATMEAL BANANA BREAD

Steps:

• Preheat the oven to 350F. Coat a 9x5 loaf pan with cooking spray and line with parchment paper.
• In a large bowl, whisk vegetable oil and sugar until incorporated.
• Add in eggs one by one and mix well.
• Add in mashed bananas, vanilla and Greek yogurt. Whisk very well to make sure everything is fully combined.
• Add in all purpose flour, old fashioned oatmeal, baking powder and baking soda to the wet ingredients and mix using a spatula or a wooden spoon.
• Pour the oatmeal banana bread batter into the prepare pan and sprinkle 1 1/2 tablespoon old fashioned oatmeal on the banana bread.
• Bake in the oven for 50 -60 minutes. A toothpick inserted in the middle of the banana bread should come out with little to no crumb.
• Let it cool completely before slicing.

THIN & CRISPY BANANA OATMEAL COOKIES

Steps:

• Space two oven racks so that the oven is divided into thirds. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, oats, cinnamon, nutmeg, baking soda and salt. Set aside.
• In the bowl of an electric mixer, cream the butter, granulated sugar and brown sugar until light and fluffy, a few minutes. Scrape down the sides of the bowl and add the egg, mashed bananas and vanilla extract; beat until combined. Add the flour and oats mixture and mix on low speed until well combined. Do not overmix. The batter will be wetter than most cookie doughs; that's okay.
• Scoop large balls of dough (about 1½ tablespoons) onto the prepared baking sheet, spacing at least 3 inches apart, as they spread quite a bit (I use a small ice cream scooper with a wire scraper). Bake for 14-17 minutes, rotating the pans from top to bottom and front to back midway through, until golden brown. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.
• Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

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!

BANANA NUT BREAD RECIPE

Steps:

• Preheat oven to 350°F. Spray one large nonstick loaf pan with cooking spray or grease with butter and set aside. (I used this 9.25 x 5.25 -inch pan from Wilton.)
• In a medium mixing bowl, add the flour, baking soda, cinnamon and salt. Whisk together until combined.
• In a large mixing bowl, add the mashed bananas, sugar, butter, eggs, and vanilla extract. Whisk together until combined.
• Add the flour mixture into the banana mixture and stir with a mixing spoon until combined. Add the chopped walnuts and fold them into the batter.
• Pour the batter into the prepared loaf pan. For an added crunch, top with more chopped walnuts and turbinado sugar.
• Bake for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
• Remove from oven and let the banana bread cool for 10 minutes. Then remove the banana bread from the loaf pan and let cool on a plate or wire rack until completely cooled. Top with sweetened condensed milk glaze if desired.
• In a small mixing bowl, add confectioners' sugar and sweetened condensed milk. Whisk together until there are no more lumps and it's completely smooth. Pour on banana nut bread and enjoy!

OATMEAL BANANA BREAD

Steps:

• Preheat oven to 350 degrees
• Lightly grease a loaf pan
• Combine flour, oatmeal, baking powder, baking soda, salt and cinnamon
• In a separate bowl, combine eggs, sour cream, sugar, oil and vanilla
• Mash bananas using a fork or a potato masher. Add mashed bananas to egg mixture and mix until combined.
• Add egg mixture to flour mixture. Stir together just until combined
• Place batter in a lightly greased loaf pan.
• Combine oats, brown sugar, oil, cinnamon and salt together in a bowl
• Sprinkle mixture over prepared banana bread batter
• Bake bread for 55-65 minutes in preheated 350° F oven
• Allow bread to cool for 10 minutes in pan. Remove bread from pan and continue cooling on a baking rack.
• When bread has fully cooled, slice into 10 slices

CINNAMON BANANA NUT BREAD

Steps:

• Combine dry ingredients in large bowl.
• Add nuts.
• In another bowl, combine eggs and oil
• Mash bananas and add to eggs mixture.
• Add vanilla, mix well.
• Add wet ingredients to dry ingredients, stir until moistened.
• Pour batter into 2 greased and floured loaf pans.
• Bake at 350 degrees for 1 hour and 5 minutes, or until done.
• Cool 10 minutes before removing from pans.
• Remove to wire racks, cool completely.

CINNAMON OATMEAL BREAD

Steps:

• In a small bowl, combine the yeast with the warm water and let it sit until the yeast becomes active (it should appear foamy). In a large bowl, pour the milk over the brown sugar, salt and shortening or butter. Cool to lukewarm. Beat in 3 cups of the flour and all of the eggs. Stir in the yeast, currants and oats. Add just enough more flour to make a stiff dough. Turn out onto a lightly floured board and knead until smooth and silky, about 10 minutes. Place in a well-greased bowl and let rise until double in bulk (about 1 hour). Divide the dough into two parts. Let the dough rest for 10 minutes.
• Combine 1/3 cup sugar and cinnamon. Roll each half of the dough into an 8x15-inch rectangle and spread each with half the sugar-cinnamon mixture. Roll each to form a loaf and place in a greased 5x9-inch loaf pan, seam side down.
• Brush the loaves lightly with melted butter, cover and let rise in a warm place until doubled, about 1 hour.
• Preheat the oven to 400 degrees F. Bake the bread for 10 minutes. Reduce the oven temperature to 375 degrees and continue baking for 25 to 30 more minutes. Cool on racks.

OATMEAL BANANA NUT BREAD

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• 2. In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the banana and vanilla
• 3. In a separate bowl, sift together flour, baking soda and salt. Beat into creamed mixture. Stir in oats and nuts. Pour into prepared pan. Sprinkle with oatmeal, if desired.
• 4. Bake in preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.