Oatmeal Banana Quick Bread

Tested Till Perfect

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
Per 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
256 mg potassium. % RDI: -
calcium 5%
iron 11%
vit A 3%
vit C 3%
folate 9%
    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

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