This is my take on the classic and one of the most popular types of bread almost everywhere…Banana Bread. My version of this bread will not only satisfy your cravings but will fill you up with high fiber rolled oats, which is a gluten-free whole grain that packs important vitamins and, minerals, fibers, and antioxidants. We all know that oats health benefits include weight loss, lower blood sugar levels and reduce the risk of heart disease.
EMC BANANA OAT BREAD
Yield:3- 8″ x 4″ Rectangular Pan
Ingredients:
2 Cups ripe Bananas – mashed
3 Cups All-purpose flour
1 1/2 teaspoon baking soda
3/4 cup butter, softened (room temperature)
2 cups brown sugar
1 cup buttermilk
3 eggs (large)
2 teaspoon vanilla
Toppings:
Chocolate Chips or your favorite nuts
Directions:
1. Preheat oven to 175 degrees Fahrenheit / 350 degrees Celcius. Prepare 3 4×8 rectangular baking pans.
2. In a small bowl, mash the bananas until smooth and set aside
3. In a mixing bowl, sift the flour together with the baking soda and set aside
4. Using a stand mixer with a whisk attachment, cream the butter together with the brown sugar until light and smooth. Put in the eggs and mix once again until well combined, stir in 2 tsp of vanilla
5. Mix in the flour mixture, then the buttermilk until well incorporated.
6. Manually stir in the mashed banana
7. Pour batter into the prepared baking pans (greased with butter and lightly sprinkled with flour to minimize the bread from sticking to the baking pan later on)
8. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
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