skip to main content

oatmeal-banana bread?

14 years ago

Or I suppose it could be muffins....

anyone have a recipe for such a thing?

Linda C

Sort by:Oldest

Comments (7)

TobyT
14 years ago
This is from Cooking Light. My kids like to grab a slice for breakfast - spread with peanut butter.

Banana-Oatmeal Bread
Rated:
Submitted By: Cooking Light magazine
Servings: 18

"This rich, moist banana bread gets a texture and flavor boost from oatmeal. Pack up slices for snacks when you go hiking or camping."
INGREDIENTS:
1 cup packed brown sugar
7 tablespoons vegetable oil
2 large egg whites
1 large egg
1 1/3 cups mashed ripe banana (about 2
large)
1 cup regular oats 1/2 cup fat-free milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
cooking spray
DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray.
3. Bake at 350 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
ALL RIGHTS RESERVED Ã¯Â¿Â½ 2010 Allrecipes.com Printed from Allrecipes.com 4/5/2010
lindac
Original Author
14 years ago
Thanks.....sounds good!!
Related Discussions
It's hell to get old...
Q
Comments (20)
How about this recipe.... ALL-SEASON BREAD 3 cups all-purpose flour 2 tsp. soda 1 tsp. salt 1/2 tsp. baking powder 1 1/2 tsp. cinnamon 3/4 cup finely chopped walnuts or pecans 3 eggs 2 cups sugar 3/4 cup vegetable oil 2 tsp. vanilla 1 (8 ounce) can crushed pineapple 2 cups prepared fruit or vegetable (instructions follow) Combine flour, soda, salt, baking powder, cinnamon and nuts; set aside Beat eggs lightly in a large mixing bowl; add sugar, oil and vanilla. Beat until creamy. Drain pineapple, reserving juice if called for in instructions for specific fruit or vegetable. Stir in pineapple and prepared fruit or veg. Add dry ingred.,stirring only until dry ingred. are moistened. Spoon batter into 2 well-greased and floured 9 x 5 x 3 inch loaf pans. Bake at 350 degrees for 1 hour or until wooden pick inserted into center comes out clean. Cool 10 min. before removing from pans; turn out on rack and cool completely. Yield: 2 loaves Apple Bread: Peel, core and shred 2 med. apples to make 2 cups total. Banana Bread: Mash 3 bananas to make 2 cups total. Carrot Bread: Peel and shred 2 medium carrots to make 2 cups total. Stir in 1 tablespoon reserved pineapple juice. Sweet Potato Bread: Peel and shred 1 medium sweet potato to make 2 cups total. Stir in 1 tablespoon reserved juice. Zucchini Bread: Shred 2 medium zucchini to make 2 cups total. I've used this recipe many times ...... especially for zucchini bread. Everyone loves it!! Hope you do too. -gloria Lindac - I brought this zuke bread to a Chicago Garden Web Get-together (Blackberry Farm, Aurora, IL) back in 1999 or 2000. I think you were there too.
...See More
Anyone grind their own flour?
Q
Comments (17)
christineny - Any standard enriched bread recipe will make burger/dog buns, so pick from any of your favorites. You really don't need a special recipe. I do have some tips I'll share that hopefully will make some sense. 1. If you happen to have muffin top pans (usually 6/pan and are very shallow, about 1/2-inch deep), they work great for helping to form a nice round burger/sandwich bun, but on a cookie sheet is just fine. There are pans designed for both hamburger and hot dog buns, but I've improvised and used what I already have. I also have a Pizza Piccolo Pan (12 shallow impressions - I got it from King Arthur) that I use to make small sandwich buns (1.5-2 oz. dough). I measure the dough 2-4 oz. for regular burger buns (depending on how large I need them). You can go larger if you like, just remember 1 oz. of bread is a serving, so you can have a lot of bread servings tied up in one bun - it's already at least 2-servings. After you form the dough ball, pat it to about 1/2-inch thick (oil your hands for easy handling of the dough). Cover and allow to rise per usual... 2. The amount of dough for hot dog buns is approximately the same size as the hot dogs you are going to use (also 2-4 oz.), rolled to approximately the same length and size as the hot dog you are using. I scale (weigh) the dough for hamburger buns and hot dog buns so that they are close to the same size when done. I bake hot dog buns two at a time in small loaf pans (3-1/4x5-3/4-inches). This is convienent for me because I can bake a couple if I have extra bread dough from making loaves, and we only use 2 at a time and these freeze nicely wrapped in a pop-up sheet of foil I get from Sam's Club. When the panned hot dog buns are done/cool, I pull the two apart and slice each one down the middle, but not quiet completely through. These are perfect for holding a hot dog that I butterfly open (one cut almost completely through) and grilled open. You can also place the hot dog size pieces of dough on a baking sheet to raise/bake individually. Another option is to place them in a pan for pull-apart hot dog buns - use a pan about 5-6 inches wide, which is the approximate length of most hot dog buns (disposable 8-1/4x5-1/4x1-inch foil pans work pretty good for 5 hot dog buns for regular hot dogs). I always keep individually wrapped burger/sandwich buns in the freezer. -Grainlady
...See More
Made my own oatmeal bread!
Q
Comments (5)
Thanks guys! Grainlady - you are just a font of information!! I keep copying and pasting your little "gems" into a separate document that I then keep in front of the "breads" section of my three ring binder where I keep all the recipes I collect - keep them coming! Unfortunately, the bread's already long eaten so I don't have any pics! Sorry - I'll remember to take some next time! I just made two free form round loaves. Off the top of my head, the recipe I used called for 1 1/2 cups oatmeal and 3 cups of all purpose flour. I simply used 1 1/2 cups oat flour instead of the oatmeal. So there was 4 1/2 cups total flour. I used 1/2 cup honey because of the other recipe calling for 1/2 cup maple syrup. It was my first time making it and since I wasn't following the recipe exactly I figured I'd just do it and see what the results where. It made two small to medium loaves of bread. It seemed to rise fine - I'm no expert bread maker by any means, but it did double in size for the first rise, then I halved it and made the two loaves and let them rise again. I read the Pig's label and theirs had oats, flour, yeast, and cider and I think that was about it. The recipe I used had the two flours, the yeast of course, milk, butter, and the honey. I'm one that likes "heavy" bread tho. I'm after a hearty, dense bread. I like lots of fiber and whole bits of seed and groats and things in my bread. Chewey center and crusty outsides. I've gone to the When Pig's Fly store a couple of times myself when we take a trip up to Kittery. The 7 grain one is my favorite, but I also like the oat & honey. I love their apple, chocolate, orange pistachio cranberry, the olive and red pepper - hell, I love every one I've ever tried! I try to not eat too much bread because I'm trying to watch my weight and I could easily sit down and polish off a loaf of good bread all by myself and be perfectly happy. But I do have the "taste" for it now so I do plan on making some now and then. I'll try to keep it to a couple times a month so I can fit in my clothes tho!! Lisa
...See More
Oatmeal Bread Question
Q
Comments (3)
Non-gluten and low-gluten additions such as oats/oat flour tend to make bread more crumbly - that's just a natural characteristic. Following Linda C's advise and adding vital wheat gluten could improve the loaf, but too much vital wheat gluten will make the loaf dry and tough. I'm not a fan of vital wheat gluten UNLESS you are using an unusually large percentage of low-gluten or non-gluten flour. You don't say what your proportions are nor what type of other flour you are using. If you are using all-purpose flour, try switching to high-gluten bread flour and see if you get different results before adding vital wheat gluten. There are other things that contribute to bread that crumbles, including: - Over fermentation (allowing the dough to rise too long). This may be possible because allowing a dough that has a high percentage of low- or non-gluten flour probably doesn't have the extensibility to proof to "double". I'd keep it under "double" for both the first fermentation and the final proofing before it goes into he oven. Use a dough rising bucket, rather than a slant-sided bowl, so you don't have to guess if dough has doubled or not. - Rising conditions that are too warm. This often happens from using the pre-heated oven method and proofing dough in the oven (and failing to check the ACTUAL oven temperature before parking the dough in the oven), or the boiling water in the microwave method (also at risk for a much higher temperature for rising dough if you don't check the temperature with an oven thermometer). - Adding too much flour. If you tend to add a lot of additional flour during kneading and get a stiff dough, too much flour to liquid ration, this can also contribute to bread that's crumbly. As an aside... I'm assuming you are thoroughly cooling your loaf on a wire rack before cutting the loaf. If you cut into a warm loaf, you'll compromise the crumb. -Grainlady
...See More
centralcacyclist
14 years ago
I made this the other day. It doesn't have oatmeal but I'd sub the oatmeal for part of the flour and walnuts in the crumb topping.

Banana Walnut Coffee Cake

Cinnamon-Walnut Crumb Topping

1/4 cup brown sugar
1/4 cup flour
3 tablespoons softened butter
1/2 tsp cinnamon
1/4 cup chopped walnuts

Blend together until crumbs form. Chill slightly.

Cake

1 cup flour
1/2 cup white whole wheat flour
1/2 cup brown sugar
1/4 cup white sugar
2 large eggs
1 cup mashed banana (about 3 small)
1/4 cup vegetable oil
1 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1/2 chopped walnuts

Directions

Mix dry ingredients with fork in large bowl.

Mix remaining ingredients in a small bowl. Add to dry ingredients, mix just until blended. Stir in walnuts.

Spread batter in an 8x8 greased and floured baking dish. Crumble topping evenly over surface of batter.

Bake 25-30 minutes in 350F oven.
lpinkmountain
14 years ago
This is my "go to" banana bread and I usually get compliments on it due to the maple flavor-yum!

Banana Oat Bread
9x5 inch loaf pan, greased
350 degrees for 45-50 min. (usually 50)

1 1/4 cups unsifted flour (can use some whole wheat pastry flour if you want)
3/4 cup quick oats (I use the "old fashioned" kind)
1/2 cup firmly packed brown sugar (I use 1/3 cup)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
2 eggs beaten
1 cup mashed bananas (2 large or 3 small)
1/2 cup maple syrup
3 TBLSP veg. oil (I use canola)

Mash banana and stir together with eggs, oil, sugar and syrup. Mix dry ing. Add to wet ing. Mix well.

Turn into greased loaf pan. Bake until wooden pick inserted into the middle of the loaf comes out clean.

Cool 10 min. before cutting.
doucanoe
14 years ago
Lpink, thanks for posting that recipe! I just took a loaf out of the oven and both Tim and I sliced off a warm piece....it's delicious! Love the addition of the maple syrup!

Linda
lindac
Original Author
14 years ago
Thanks!! The bananas are now VERY ripe!!
lpinkmountain
14 years ago
Glad you liked it Doucanoe!

Related Stories

PRODUCT PICKS Guest Picks: Pretty Packaging for Homemade Holiday Treats

By Mariko Jackson

Keep fragile baked goods and candies intact and in style with these boxes, bags, tins and plates

HEALTHY HOME 12 Ways to Set Up Your Kitchen for Healthy Eating

By Becky Harris

Making smart food choices is easier when your kitchen is part of your support team

LIFE Simple Pleasures: The Joy of Baking

By Laura Gaskill

Fill your house with a heavenly scent and your heart with cheer by making time to bake

KITCHEN DESIGN 12 Breakfast Bars With Coffee Shop Appeal

Give even a small kitchen a sociable vibe by inserting a stylish seating post

TRADITIONAL STYLE Decorating With Antiques: Luxurious Linens

By Mike Dietrich

Bring quality, comfort and a sense of old-world romance to your rooms with vintage tablecloths, sheets, napkins and more

KITCHEN DESIGN Houzz Call: Tell Us About Your First Kitchen

By Becky Harris

Great or godforsaken? Ragtag or refined? We want to hear about your younger self’s cooking space

EDIBLE GARDENS Summer Crops: How to Grow Squash

By Marianne Lipanovich

Almost foolproof and with cheerful flowers, squash comes in a wide range of varieties to plant in spring

LIFE Simple Pleasures: A Real Sit-Down Breakfast

By Laura Gaskill

Give grab-and-go the heave-ho. To start the day right, treat yourself to a proper breakfast in a cheery spot

MOST POPULAR 7 Ways to Design Your Kitchen to Help You Lose Weight

By Mitchell Parker

In his new book, Slim by Design, eating-behavior expert Brian Wansink shows us how to get our kitchens working better

KITCHEN DESIGN Houzz Call: What’s Cooking in Your Kitchen?

By Stacy Briscoe

Most of us turn to recipes, videos and culinary shows when we cook. Where do you set your cookbook, tablet or TV screen?

Sponsored

More Discussions

I made a cassoulet!

16

No-Bake Summer Desserts?

20

DS Turned 26 Today

22

Sigh. I bought some ice cream...

16

Have you made fruit leather? Any tips?

3