Banana Oat Bread

I’ve got a cold so I won’t be doing much riding today … oh, well. I guess it’s best to get it over with before my Tour de Cure ride! I had been fighting the cold all week, it seemed to start winning Thursday night and Friday, but seriously oversleeping on Friday and then early, early to bed Friday night and I thought I had turned a corner. I went for a pretty good ride yesterday (78.1 miles total). Certainly not a record-setting ride in any sense, but I rode steadily and reasonably strong, given the circumstances.

What to do to keep busy today? I have lots of chores I can do, but I’m looking for something a little fun, too. I’ve got some ripe bananas, a whole lot of oats, and some buttermilk I really need to use. So … a quick Google search “banana oat bread” turned up a few ideas.

Smells good!

Banana Oat Bread

1 cup whole wheat flour
1/2 cup all purpose flour, unbleached
1/3 cup coconut sugar
1/3 cup pure cane sugar, unrefined
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons of apple pie spice blend
3/4 cup whole rolled oats
2 ripe* bananas, mashed
1/3 cup buttermilk
1/4 cup vegetable oil
2 teaspoons vanilla
2 eggs, beaten
A handful of oats and some additional sugar for sprinkling on top of the loaf before baking

  1. Preheat oven to 350 degrees. Prepare the loaf pan – spray with cooking spray.
  2. Combine the dry ingredients in a large mixing bowl.
  3. Mash the bananas in another bowl, stir in the beaten eggs, buttermilk, oil, and vanilla. Mix well.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Don’t over-mix or the bread will be tough.
  5. Pour into prepared loaf pan. Sprinkle the top with a handful of oats and sprinkle with about 1 tablespoon of sugar.
  6. Bake in the center of the preheated oven for about 50-55 minutes. The loaf is done when a toothpick inserted in the center comes out clean.
  7. Cool on a wire rack for about 15 minutes, then remove from the pan. Let the loaf cool before slicing into it.

Allow to cool most of the way and use a sharp serrated knife.

This bread is moist and has a nice, tender crumb.

Using the whole grain flour and coconut sugar, as well as the spices, produces a darker loaf than if you’re using all white flour and sugar. My first attempt at this recipe and it is a keeper! It is hearty, yet light and wholesome. It is flavorful and not too sweet. This is a variation of a recipe I found online here.

Napa Valley Tour de Cure, 2012

Three weeks from today I will be riding in my 5th Napa Valley Tour de Cure. I feel quite unprepared for the ride this year and I am not even close to my fundraising goal. I’ve got just 3 weeks to get ready. Here’s hoping I am 100% over this cold by next weekend, and that the weather cooperates! I am really, really hoping for good weather again this year for the Tour de Cure.

* A note about “ripe” bananas … I am really, really fussy about bananas. I like to eat them at the perfect ripeness (for me) – a lovely yellow peel, no (or at most very little) green, and no (or at most very few) brown speckles. Once there are more than a few brown speckles, they’re too ripe for my tastes for just eating. They’re OK for smoothies, and with a few more speckles, perfect for bread. So, that’s what I consider “really ripe” and ready for banana bread. If your bananas’ peels are entirely brown (or *gasp* black) and the flesh is mushy, they’re too ripe. Overly ripe bananas can give your bread a heavy texture.

One Response to “Banana Oat Bread”

  1. Cycling Foodie » Blog Archive » Whole Wheat Banana Nut Bread Says:

    […] bread is a bit more dense than the last version, due to the 100% whole wheat flour and walnuts, but it’s hearty, not heavy. The espresso and […]

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