Monday, February 25, 2008

Banana Oatmeal Bread, from Gael


Banana Oatmeal Bread, from Gael


Via Cooking Light. This yummy bread is a slightly healthier, slightly heartier version of banana bread. It holds together nicer and makes a firmer loaf when you slice it, and the oats add a neat texture. First made it Feb. 25, 2007, while Kelly napped. Rob loved it and so did I.


1 1/2 cups all-purpose flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup regular oats
1 cup mashed ripe banana (about 2 large)
1/3 cup low-fat buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla extract
2 large eggs, lightly beaten


Preheat oven to 350°.


Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Stir in oats.


Combine mashed banana, buttermilk, vegetable oil, vanilla extract, and eggs; add to flour mixture. Stir just until moist.


Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray (I used the floured kind). Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

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