I finally got to make banana bread because I had super ripe bananas. I’ve been trying to do this for a long time now, and I either eat the bananas or they end up going bad before I remember to make something with them. I can’t even tell you how excited I was when I realized I was going to be able to finally do it.
Of course, we don’t have a loaf pan, so we had to go for a square baking dish instead. But, the recipe turned out even better than I thought it would. I even added old-fashioned oats to the batter to cut the sweetness and make sure we were getting a little bit of fiber. So don’t be surprised if these don’t have the super sweet taste that is normally associated with banana bread.
I should probably also mention that I meant to put nuts in the bread, but I forgot. I actually chopped them all up and measured them, but had the bread in the oven before I realized I forgot to add them in. Don’t be like me. Don’t forget to add them in. Unless, of course, you don’t actually like nuts. Then it’s totally optional. Either way, these banana oat bread breakfast bars are going to wow you.
- 2 cups all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 4 very ripe bananas, mashed (about 1 1/4 cups)
- 1/2 cup chopped pecans or walnuts
- Preheat oven to 350˚F (180˚C). Grease a 9-inch square baking dish and line the bottom with parchment paper.
- In a medium bowl, whisked together flour, oats, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a large bowl with an electric mixer, cream the sugar and eggs until light and fluffy. Add the vegetable oil, vanilla and mashed banana, beat until combined.
- Whisk in the flour mixture by hand, about a third at a time, until combined.
- Stir in nuts.
- Pour the mixture into the prepared baking dish.
- Bake for 30-40 minutes, or until an inserted toothpick comes out clean.
- Allow bread to cool in pan for 10 minutes before cutting around the edges to release.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Last Updated on