Quaker Oats: Best Banana Bread

It’s been a while since my last post, but I haven’t been idle; mead-making has been taking up most of my creative cycles. However, after hearing about the relative success of Operation Pantry Clearout, a friend recently unloaded the contents of her freezer on to me, which included a sizable sack of overripe bananas; naturally, that meant I had to find a way to incorporate the bananas into the cleanout.

Fortunately, banana bread is a bit of a no-brainer when it comes to that. My pantry reorganization had also managed to unearth a mostly full bag of rolled oats as well, so it was the Quaker Oats “Best Banana Bread” recipe to the rescue this time around. I’ve made it twice, mostly unaltered except for some mix-ins (e.g. dark chocolate chips and chopped walnuts, or dried cranberries and white chocolate), and I think it’s a good basic recipe to use what I have on hand.

I almost forgot to add that I have also been using this poudre forte blend from World Spice instead of cinnamon and nutmeg. This latter decision is entirely because I only have sticks of cinnamon available and I am far too lazy to grate/grind them into powder. That said, my laziness may have resulted in a happy accident, since I find that the grains of paradise and black pepper make for a very interesting, but subtle, complexity of flavour that I don’t mind having in the future.

Print Recipe
Quaker Oats: Best Banana Bread
Course Breakfast
Cuisine North American
Prep Time 10 minutes
Cook Time 60 minutes
Servings
loaf
Ingredients
Course Breakfast
Cuisine North American
Prep Time 10 minutes
Cook Time 60 minutes
Servings
loaf
Ingredients
Instructions
  1. Heat oven to 350°F.
  2. Grease and flour a 9x5" loaf pan.
  3. In medium bowl, mix oats and milk and let soak 10 minutes.
  4. Mix in bananas, egg whites, and oil.
  5. In a large bowl, mix remaining ingredients.
  6. Add wet mix to dry and stir just until combined.
  7. Pour batter into loaf pan and bake about 1 hour, until it passes the toothpick test.
  8. Cool in pan 10 minutes, then remove from pan and let cool on a wire rack completely.
  9. Keep tightly wrapped at room temperature.
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