I have a complicated relationship with bananas. I love them, but as soon as they lose that last bit of green I want nothing to do with them. This often results in the last few in the bunch being destined to hang sadly in the kitchen until they get overripe and become usable again.
I tried this recipe with the latest leftovers last week. The addition of oatmeal to the classic banana bread makes the bread more filling and less crumbly. I don't think I'll ever go back to my old banana bread ways.
The use of buttermilk helps to keep the bread from getting too heavy, which can definitely happen with whole wheat grains like the oats and flour I used. I never have buttermilk on hand so, in case you're in the same boat as me, I gave you a quick cheat to save you a trip to the grocery store. Vinegar also works in place of lemon juice.
Banana Oat Bread
1/2 cup white whole wheat flour
2/3 cup old fashioned oats
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 bananas, very ripe
1/3 cup honey
1/3 cup buttermilk (or 1/3 cup milk and 1/3 tablespoon lemon juice)
1 teaspoon vanilla
1/4 cup vegetable oil
Preheat oven to 350 degrees F.
Mix dry ingredients. In a separate bowl, mash the bananas until no chunks remain. Mix in honey until well mixed. Add buttermilk, vanilla, eggs, and oil and mix until eggs are well mixed in.
Add wet ingredients to dry and ingredients and stir until just mixed.
Pour into greased loaf pan. Bake 55 minutes, or until a toothpick inserted in the middle comes out clean.
Cool in the loaf pan on a wire rack for 15 minutes. Then pop the bread out of the pan and cool the rest of the way directly on the wire rack.
Taryn is a Los Angeles based Registered Dietitian who's passionate about helping you be your healthiest you.