Prep time: 50 minutes | Makes 10 servings
Banana bread is easy to make, requires no kneading and works equally well with fresh or thawed frozen bananas. While this is a “comfort food” recipe, this version calls for rolled oats and whole-wheat flour to boost its fibre content.
1/4 cup rolled oats
1/2 cup whole-wheat flour
1/4 cup all-purpose white flour
1/4 Tsp. salt
1 Tsp. baking powder
1/3 cup butter
1/3 cup sugar
1 Tsp. vanilla extract
2 large over-ripe bananas, mashed
2 Tbsp. milk
1 Tsp. baking soda
Optional: 1/2 cup of chopped raw nuts or dark chocolate chips
Preheat the oven to 350 ℉. Lightly grease an 8x4 inch loaf pan and sprinkle the bottom of the pan with a small amount of oats for a pretty design.
Combine rolled oats, whole-wheat flour, all-purpose white flour, salt and baking powder in a bowl. Set this mixture aside.
In a separate bowl combine butter and sugar. Beat the ingredients on medium-high speed using an electric mixer until the mixture becomes light and fluffy.
Add eggs to the butter and sugar mixture and beat until combined. (Use a spatula to scrape the sides of the bowl as needed).
Add vanilla and bananas to the mixture from step 4 and beat again until uniform texture of the batter is achieved.
Heat up milk until it starts to bubble. Add baking soda to milk. The mixture will start to foam.
Combine the milk mixture, the batter from step 5 and flour/oat mix from step 2. Beat using an electric mixer until just combined.
Fold in nuts or chocolate chips if desired.
Transfer the batter into the loaf pan and bake for 30-40 minutes. To make sure it’s ready, perform a toothpick test: insert a toothpick in the middle of the loaf and if it comes out clean, your loaf is baked.
Let the banana loaf cool completely. Enjoy with a cup of your favourite tea or coffee!
Adapted from: Full hearts cookbook
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