Banana oat bread
- Minutes to Prepare:
- Minutes to Cook:
- 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 applesauce1/4 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
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.
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.
Nutritional Info 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
Member Reviews
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CINNAMONBRIDE
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