Oatmeal Banana Quick Bread
Bananas help reduce the amount of fat needed both to make this loaf and keep it moist. Let bananas ripen fully, even to the brown-skin stage, for ultimate flavour.
Servings: 12 slices
Ingredients:
| Nutritional Info | |
| Pper slice: about | - |
| cal | 245 |
| pro | 4 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 42 g |
| fibre | 3 g |
| chol | 16 mg |
| sodium | 133 mg |
| potassium | 256 mg |
| % RDI: | - |
| calcium | 5% |
| iron | 11% |
| vit A | 3% |
| vit C | 3% |
| folate | 9% |
Suggested Recipes
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1 cup (250 mL) quick-cooking rolled oats
3/4 cup (175 mL) each all-purpose and whole wheat flours
1/2 cup (125 mL) packed brown sugar
1-1/2 tsp (7 mL) cinnamon
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1 egg
1-1/2 cups (375 mL) mashed bananas (about 3)
1/3 cup (75 mL) vegetable oil
1 tsp (5 mL) vanilla
1 cup (250 mL) dried cherries or raisins
Topping:
2 tbsp (25 mL) quick-cooking rolled oats
Preparation:
In large bowl, whisk together rolled oats, all-purpose and whole wheat flours, sugar, cinnamon, baking powder and baking soda.
In separate bowl, whisk together egg, bananas, oil and vanilla; pour over dry ingredients. Sprinkle with cherries; stir just until moistened. Scrape into parchment paper-lined 9- x 5-inch (2 L) loaf pan; smooth top.
Topping: Sprinkle with rolled oats. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan for 10 minutes. Remove from pan; let cool on rack.
Additional Information
Tags:
Source
Canadian Living Magazine: November 2003
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