Oat Chip Banana Bread Food

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!

OAT-CHIP BANANA BREAD

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas. Combine the flour, oats, salt, baking powder and baking soda; gradually add to the creamed mixture, stirring just until moistened. Fold in chocolate chips., Pour into a greased 9x5-in. loaf pan. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

BANANA OAT BREAD

Steps:

• Combine flour, oats, sugars, baking soda, baking powder, cinnamon, and salt; mix well.
• In another bowl, combine mashed bananas, oil, applesauce, eggs, and vanilla; mix well.
• Add wet ingredients to dry ingredients until well combined.
• Mix in chopped nuts.
• Pour into 9 x 5 loaf pan thinly coated with cooking spray.
• Sprinkle a thin layer of quick oats on top of the batter.
• Cook at 350 degrees for 1 hour or until a cooking skewer or knife inserted in center comes out clean.
• Allow to cool for at least an hour before cutting.

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.

BANANA CHOCOLATE OATMEAL BREAD

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease and flour a loaf pan.
• Combine sugar and butter in a large bowl and stir until uniform. Add eggs one at a time, and stir to incorporate. Add oats, banana, buttermilk and vanilla; stir until uniform.
• Combine flour, baking soda and salt in a small bowl; stir with a fork to blend. Add flour mixture to banana mixture one third at a time; stir until just combined. Stir in chocolate chips.
• Pour batter into prepared pan. Bake for 1 hour and 10 minutes or until loaf is dark brown and a cake tester comes out clean.
• Cool bread in pan for 10 minutes, and then run a knife along edges to loosen, turn out of baking pan and cool on a rack. Makes one loaf.
• Tip: You can also make this into muffins-bake muffins for 20 minutes. You'll get about 12 muffins or 20 mini muffins.
• Tip: If you're only going to purchase one kind of oatmeal, you should buy the old-fashioned or large-flake oatmeal. To turn them into the "quick-cooking" oatmeal called for in this recipe, pulse them in a food processor, or place in a resealable plastic bag and rub them between your hands until they're broken into small bits.
• Mealtime Survival for Picky Eaters and the Families Who Love Them.

CHOCOLATE CHIP BANANA BREAD OVERNIGHT OATS RECIPE BY TASTY

Steps:

• In a mason jar or sealable container, add the oats, milk, yogurt, cocoa powder, cinnamon, nutmeg, chia seeds, and banana. Stir together.
• Seal and place in the refrigerator overnight for up to five days.
• Top with additional banana slices, chocolate chips, and honey if desired.
• Enjoy!

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.