Banana-Oat Bread

Banana Bread, banana cake or quick bread however you mention, it sounds yummy and delicious. And let me ask you, how many of you are like me who buys banana in bulk and have left with couple over ripened, browned banana, no one wants to eat at the end of the week? Those browned, not so appetite looking, potassium packed, high fiber fruit makes perfect sense in bread. In fact they are opted for it.

 Banana-Oat Bread Loaf

Not long ago I found this no-fail, easy to make and everyone’s favorite recipe. (well, at least in my household and those around) This recipe is adapted from Tutti_Dolci’s banana bread recipe, simplified for my needs-style of cooking and uses everyday ingredients. Laura’s recipe is divine. Combination of Maple and Pecan is absolutely scrumptious. I am using walnuts because I have them handy most of the time and addition of chocolate chip is suggestion from my chocolate lover girl. After all the experiments and results now I am confident to share this version of recipe for you to try.

Banana-Oat Bread Loaf in Pan

Have baked more than a dozen times since and each time tried to make it better and healthier and tried to keep it kids friendly….with that said it has to be pleasing to palate for my 2 young ones with some serious sweet-tooth. Hence I try my hands on baking so that I can let them eat one more piece without worrying and see them enjoy home baked goods. Next thing, I want to develop is refined sugar-free recipe, will sure share that in near future.

Banana-Oat Bread Sliced

For now give this a try in your kitchen, I am sure it will become your favorite too.

Banana-Oat Bread

Goodness of banana and oatmeal with chocolate chip and walnuts and believe it or not the highlight is the strudel topping making this a breakfast special.

Prep      |     Cook      |   Total Time

15min                40-45min             60min +

Recipe type:  Bread Loaf

Yield: 1 Loaf, 10-12 servings

Banana-Oat Bread

Dry Ingredients

1 cup Whole Wheat flour

1 cup oat flour (dry roast and grind)

1 tsp baking soda

1 tsp baking powder

½ tsp sea salt

¼ cup semi-sweet chocolate chips

½ cup walnuts (dry roast and grind)

Wet Ingredients

3 medium 0r 2 large banana (ripened, preferred browned)

1 tsp vanilla extract (not essence-use real thing)

½ cup low-fat yogurt

¼ cup canola oil

1 egg

½ cup brown sugar

Strudel Topping

2 tbsp whole wheat or white whole wheat flour

2 tbsp Oat

1 tbsp Walnuts (dry roast and grind)

2 tbsp brown sugar

1 tbsp softened butter or ghee (clarified butter)

1 tbsp honey

Directions

Preheat oven to 350F. Butter and line bread loaf pan with parchment paper.

In a mixing bowl, whisk together all the dry ingredients along with walnuts and chocolate chip so the nuts and chip doesn’t settle down at the bottom and stay distributed evenly.

In the stand mixer with flat beater attachment add ripened banana and mash on low speed until it becomes almost like puree. If you like it more chunky, you can do so. Now add egg, yogurt, oil and vanilla one at a time and beat on medium speed. Finally add brown sugar and let it mix for another minute or two. Scraping down as you go to make sure everything is incorporated well.

At low speed add dry ingredients in to wet ingredients and mix until just combined. Don’t over mix it.

Pour in to prepared loaf pan and bake for 18 minutes to receive strudel toppings, I have a reason for my madness with this crazy number. 15 minutes is too early to add topping and 20 is too late for topping to stick to the loaf, smile. You now believe my pursuit to perfection, giggle. You will find your magic number depending upon the oven you have. check at 15 minutes and if the loaf surface is set and not soggy that mean its perfect time to add the topping.

In the meantime, in a separate bowl, mix strudel toppings with fork until it resembles like crumbs.

Sprinkle over half baked loaf and bake again for another 18-20 minutes, or just until the topping is browned and the toothpick inserted in the middle of a loaf comes out clean.

Let the loaf rest for 10 minutes on a cooling rack before removing from pan. Carefully remove from pan and slice in to desired thickness and either serve warm or cold. To make it extra special drizzle it with honey or syrup of your choice when serving.

It stays good for 2-3 days in an air tight container at room temperature. Mine is gone mostly before that so never had to stick them in refrigerator but I am sure that would be OK to if you decide to bake an extra loaf or bake ahead and keep.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s