I used honey and brown sugar in the recipe for this one, and I can attest that it tasted fantastic. I suppose you could use agave nectar or maple syrup, but be sure you use the necessary amounts to make those substitutes comparable to sugar or honey.
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Nevertheless, since we have leftovers and this bread is delicious the next day, I honestly loved every single crumb of it with my morning coffee or afternoon tea.
In addition, I like preparing banana bread in square cake pans since it bakes precisely and comes out much less dense.
Having said that, I always use less batter when baking in my loaf pan because I believe my middle is somewhat more baked (laughing my butt off haha).
Seriously though, have you ever prepared banana bread that looked fantastic but was actually raw when you cut into it?
I can’t even begin to tell you how many times that has happened to me, which is why I have entirely switched to using square baking pans.
Please remember to tag me on social media if you decide to make these delicious and relatively simple oatmeal banana nut bread.
Use the hashtag #sandraseasycooking together with the tag @sandraseasycooking to find me most of the time on Instagram. You can DM me a photo if you want to keep it private.
YOU MIGHT LIKE THIS:
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Nutella-Banana Marbled Bread
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Zucchini Banana Bread
NOTE:
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Oatmeal Banana Nut Bread
One of those mornings when I woke up I wanted delicious, dense, nutty, banana bread. I tried making it “healthier”, and I hope you all like it.
Ingredients
- 1 1/2 cups All-purpose Flour
- 1 cup Old Fashioned Oats Rolled Oats
- 1/4 teaspoon Salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking Soda
- 1/2 teaspoon cinnamon powder
- 2 Large Eggs
- 1/4 cup oil
- 1/2-3/4 cup Brown Sugar preferably dark
- 1/2 cup Honey 3/4 cup Maple Syrup could be used
- 3-4 ripe Bananas
- 1 cup Chopped Walnuts
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour Non-Stick Square Cake Pan 9x9 or use parchment paper like I did.
Combine together the flour, oats, sugar, salt, baking powder, soda and cinnamon powder in a large bowl.
In a separate bowl, mix together until somewhat smooth in texture: bananas (that you previously just smashed with a fork), Eggs, Honey and Canola Oil. I used an electric mixer.
Now to the wet mixture add dry mixture, combine it together then add chopped walnuts (or any nuts that you prefer), and fold the nuts in the batter.
Bake for 60 minutes in the preheated oven, until a toothpick inserted in the middle of the bread (or into the crown of the bread, if you are making a loaf)., and it comes out clean. Let the bread cool in the pan for at least 5 minutes, then turn out onto a cooling rack.
Allow it to cool completely, or at least for an hour before serving.
Notes
This bread is even better the next day, just heat it for 30 seconds in the microwave and you will be amazed. You can also make this as muffins or a loaf pan, although I like it in this type of baking pan because it bakes much better. If you like your banana bread sweeter use 3/4 cup of brown sugar.
I liked mine just the way it is, but we all have different tastes. If the honey is too sugary you can place a jar in a warm water for a couple of minutes until the honey becomes soft and smooth in texture.
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving:Calories: 556Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 41mgSodium: 212mgCarbohydrates: 98gFiber: 4gSugar: 63gProtein: 8g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
Maybe the best banana bread I’ve ever made. Although I made modifications I’m sure it would be great as is, too.
I used 1/4 cup Splenda brown sugar and 3/4 maple syrup (plenty sweet. Could go to 1/2 cup) and zest of a lime instead of cinnamon because I don’t care for cinnamon in banana bread. It added a brightness we all enjoyed. I also added 1/4 cup flax meal for added fiber and used pecans because that’s what I had on hand. I really liked the way it baked in the square pan and will switch to that method going forward. I forgot to flour the pan after using cooking spray and it came out easily.
That is a beauty of cooking or baking, add things that make sense to you. Love that you experimented and added your little twists. Thanks for letting me know!
How long do you bake for muffins?
Step 5. In Instructions.
Bake for 60 minutes in the preheated oven, until a toothpick inserted in the middle of the bread (or into the crown of the bread, if you are making a loaf), and it comes out clean. Let the bread cool in the pan for at least 5 minutes, then turn out onto a cooling rack.