This is one of my favorite banana bread recipes. It's moist, freezes well, and is loaded with fiber. Make a double or triple batch for your freezer.
Quick note on its history from Wikipedia: "Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s, appeared in Pillsbury's 1933 Balanced Recipes cookbook, and later gained more acceptance with the release of the original Chiquita Banana's Recipe Book in 1950. The origin of the first banana bread recipe is unknown, though some speculate it was originated in the 18th century by housewives experimenting with pearlash. The home baking revival of the 1960s and the simplicity of its recipe led to an explosion in banana bread's popularity."
Banana Oat Bread
- Preheat oven to 350 degrees
- Prepare Loaf pan with non-stick spray
- Yield: 1 loaf
Recipe:
1 cup flour
3/4 cup old fashioned oats
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/4 teaspoon cinnamon
1 egg
3-4 medium size bananas, mashed
3/4 cup brown sugar
1/4 cup canola oil
Directions:
In a medium bowl, combine flour, oats, baking powder, baking soda, cinnamon and salt. Make a well inside of the dry mixture.
In another bowl, combine the egg, bananas, sugar and canola oil. Stir until just moistened. Add this to the well in the dry ingredients. Fold together and spoon into prepared pan.
Bake at 350 degrees for 50 to 55 minutes.
