|This makes a delectable protein-rich banana bread with more of a muffin-like texture.|
Today, I have a really wonderful recipe to share when you have overly ripe bananas that you don’t want to waste. Unlike a typical texture of banana bread, my recipe has a lighter texture and added food value from the addition of uncooked rolled oats along with extra vanilla that when combined give a delicious flavor of how those ingredients play off the goodness of those bananas.
Furthermore, you won’t find an easier recipe. My Protein Packed Banana-Oat Bread involves just mixing by hand, smashing the bananas and adding the ingredients in stages to combine through before baking. What can be better than that you may ask? The answer is simple–-eating it!
Do print my recipe out because it could very well become your new favorite banana bread!
My Protein Packed Banana-Oat Bread
3 cups of flour
1 cup of sugar
4 teaspoons of baking powder, leveled
1 teaspoon of salt
½ teaspoons of baking soda, leveled
1-1/2 cups of uncooked rolled oatmeal (quick or old-fashioned)
3/4 cup of buttermilk or sour milk or milk + 1 teaspoon of white vinegar or lemon juice to sour it
3/4 cup of corn or canola oil
1 tablespoon of vanilla extract
3 large eggs
2 cups of mashed bananas (about 4 large)
Sift the flour, sugar, baking powder, baking soda and salt together in a large mixing bowl.
Add the oats next to the dry ingredients and mix through. Make a well in the center of the dry mixture.
Now stir in the buttermilk or sour milk along with the oil, eggs, and vanilla. Gently stir the ingredients into the dry mixture just long enough to combine and moisten.
Mash your bananas (I use my manual potato masher) over a fork for how well it crushes the banana pieces. Add the mashed banana mixture to your mixing bowl and stir through with your fork until everything is incorporated and just moistened. Don’t overdo the mixing.
Grease your choice of two bread pans or a muffin pan. Then divide the batter into each.
Bake in a 350-degree oven for about an hour. Test with a slender knife, cake tester or a toothpick to check for doneness.
Cool in the pans for about 10 minutes after you take the breads out of the oven before attempting to remove them.