When I feel like I have mastered a recipe, I often don’t go back and take a look at new recipes for that particular dish. After all, if you are making the best there is, why would you ever explore anything new? That is how I felt about my banana bread recipe. It was the perfect recipe and it has never failed me. It is not the most figure-friendly though and so when I ran across this recipe from Cooking Light, I knew I would have to try it. I modified the recipe to our taste and what we had in our cupboard and what came from that little experimentation resulted in this perfectly perfect absolutely amazing banana bread recipe that will be replacing my old version.
Despite using rolled oats, there is no weird texture to the bread, even without any soaking of the oats. The sprinkle of oats on top add just a little bit of chewiness and the bread is moist, but still light-tasting.
My husband likened it to a delicious oatmeal cookie and I was impressed with how clean it came out of the pans, how easy it was to cut, and the beauty of the light golden color with the dusting of oats on top.
The original recipe called for white sugar and had no spices. I substituted the white sugar with brown sugar and added cinnamon. I had half-and-half in my refrigerator and added 2 teaspoons of vinegar to it to replace the buttermilk.
Did I mention this recipe is also very frugal? No butter in the recipe and very little fat, bananas that were going to make their way into a trash can, and cheap generic oatmeal! And yet, despite all of those factors, it would make an amazing little gift packaged for a special person in your life!
The recipe that is written below is my adaptation of this bread and I hope you will enjoy it half as much as our family has!
Deliciously Light Banana Oat Bread
1 1/2 cups flour
2/3 cup brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup rolled oats
1 teaspoon cinnamon
1 cup mashed banana (approximately 2 1/2 per loaf)
1/3 cup buttermilk (I substituted with half & half with 2 tsp of vinegar to sour)
1/4 cup vegetable oil
1 teaspoon vanilla
2 eggs, beaten
Preheat oven to 350°F and spray a 8 x 4 inch loaf pan with cooking spray. Combine dry ingredients together in a large bowl. Combine banana, buttermilk, oil, vanilla, and eggs in a small bowl or measuring cup. Pour wet ingredients into the dry ingredients and stir gently just until the dry ingredients are moistened. Spoon batter into the prepared pan and bake for 55 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack, in the pan, for about 15 minutes (I left mine in longer and it was fine). Remove the bread from the pan after 15 minutes and cool thoroughly on the rack.