Prep time: 50 minutes | Makes 10 servings
Banana bread is easy to make, requires no kneading and works equally well with fresh or thawed frozen bananas. While this is a “comfort food” recipe, this version calls for rolled oats and whole-wheat flour to boost its fibre content.
Ingredients
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1/4 cup rolled oats
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1/2 cup whole-wheat flour
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1/4 cup all-purpose white flour
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1/4 Tsp. salt
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1 Tsp. baking powder
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1/3 cup butter
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1/3 cup sugar
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2 eggs
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1 Tsp. vanilla extract
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2 large over-ripe bananas, mashed
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2 Tbsp. milk
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1 Tsp. baking soda
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Optional: 1/2 cup of chopped raw nuts or dark chocolate chips
Method
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Preheat the oven to 350 ℉. Lightly grease an 8x4 inch loaf pan and sprinkle the bottom of the pan with a small amount of oats for a pretty design.
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Combine rolled oats, whole-wheat flour, all-purpose white flour, salt and baking powder in a bowl. Set this mixture aside.
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In a separate bowl combine butter and sugar. Beat the ingredients on medium-high speed using an electric mixer until the mixture becomes light and fluffy.
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Add eggs to the butter and sugar mixture and beat until combined. (Use a spatula to scrape the sides of the bowl as needed).
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Add vanilla and bananas to the mixture from step 4 and beat again until uniform texture of the batter is achieved.
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Heat up milk until it starts to bubble. Add baking soda to milk. The mixture will start to foam.
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Combine the milk mixture, the batter from step 5 and flour/oat mix from step 2. Beat using an electric mixer until just combined.
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Fold in nuts or chocolate chips if desired.
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Transfer the batter into the loaf pan and bake for 30-40 minutes. To make sure it’s ready, perform a toothpick test: insert a toothpick in the middle of the loaf and if it comes out clean, your loaf is baked.
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Let the banana loaf cool completely. Enjoy with a cup of your favourite tea or coffee!
Adapted from: Full hearts cookbook
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