Tested till perfect Oatmeal Banana Quick Bread

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2003

Recipe3 out of 5 based on 36 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12 slices

Ingredients

  • 1 cup 1cupquick-cooking rolled oats
  • 3/4 cup 3/4cupall-purpose flour
  • 3/4 cup 3/4cupwhole wheat flour
  • 1/2 cup 1/2cuppacked brown sugar
  • 1-1/2 tsp 1-1/2tspcinnamon
  • 1 tsp 1tspbaking powder
  • 1 tsp 1tspbaking soda
  • 1 1eggeggs
  • 1-1/2 cups 1-1/2cupsmashed bananabananas, about 3
  • 1/3 cup 1/3cupvegetable oil
  • 1 tsp 1tspvanilla
  • 1 cup 1cupdried cherries or raisins

Topping

  • 2 tbsp 2tbspquick-cooking rolled oats
To change the number of servings, enter the number, then press "calculate". or reset

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.

Nutritional Information Pper slice: about

cal 245 pro 4g total fat 8g sat. fat 1g
carb 42g fibre 3g chol 16mg sodium 133mg
potassium 256mg

% RDI:

calcium 5 iron 11 vit A 3 vit C 3
folate 9
All rights reserved. Transcontinental Media G.P. © 2014