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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 176.3
  • Total Fat: 5.5 g
  • Cholesterol: 4.4 mg
  • Sodium: 60.9 mg
  • Total Carbs: 29.5 g
  • Dietary Fiber: 1.1 g
  • Protein: 3.2 g

View full nutritional breakdown of Banana oat bread calories by ingredient
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Banana oat bread

Submitted by: SILICONEVALLE


Number of Servings: 16

Ingredients

    1 1/2 cups all-purpose flour
    1 cup quick-cooking oats
    3/4 cup packed brown sugar
    2 1/2 teaspoons baking powder
    1/4 teaspoon salt
    1 cup mashed ripe banana
    1/2 cup low-fat buttermilk
    1/4 cup vegetable oil or applesauce
    1/4 cup egg substitute
    Cooking spray
    Optional
    1/4 cup quick-cooking oats
    2 tablespoons coarsely chopped walnuts
    2 tablespoons brown sugar
    2 teaspoons butter or stick margarine

Directions

Preheat oven to 350°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl; make a well in center of mixture. Combine banana, buttermilk, oil, and egg substitute in a bowl; add to flour mixture. Stir just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray.

Combine 1/4 cup oats, walnuts, 2 tablespoons brown sugar, and butter, and sprinkle over batter. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Yield: 16 servings (serving size: 1 slice)

Number of Servings: 16

Recipe submitted by SparkPeople user SILICONEVALLE.






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Member Ratings For This Recipe

  • I used this recipe as a base and adjusted it to make muffins. I was VERY displeased to find that the nutritional information listed here does NOT match the actual ingredients called for. See my makeover for a muffin version with ACTUAL nutrional info listed for the ingredients used. Dishonest. - 7/6/12

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  • Very good. My family loves the struesl topping. I did change the flour by using 1c wheat flour and 1/2 c all purpose flour. Also added 2tbs of flaxseed. Came out great - 2/20/09

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