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Banana-Oatmeal Bread/Muffins March 5, 2009

Filed under: Uncategorized — Kate @ 6:00 am
Banana-Oatmeal Bread
recipe image
Rated: rating
Submitted By: Cooking Light magazine
Servings: 18
I LOVE the extra flavor and texture that the oatmeal adds to this tasty bread!  It makes 18 muffins (or lots of mini-muffins which always go over well with little hands!)
Ingredients:
1 cup packed brown sugar
7 tablespoons vegetable oil
2 large egg whites
1 large egg
1 1/3 cups mashed ripe banana
(about 2 large)
1 cup regular oats
1/2 cup fat-free milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
cooking spray
Directions:
1. Preheat oven to 350 degrees.
2. Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray.
3. Bake at 350 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
ALL RIGHTS RESERVED © 2009 Allrecipes.com Printed from Allrecipes.com 3/4/2009
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2 Responses to “Banana-Oatmeal Bread/Muffins”

  1. Christa Says:

    This recipe looks like a good option for my nasty bananas in my fridge :) Have you ever used wheat flour with the recipe and/or do you have any advice if I try it with wheat? :) Thanks!

  2. ktbooper Says:

    Oh yes, it’s great for the those WAY past eating bananas :) I don’t think I’ve done this one w/wheat flour, but in general I’ve had the best success with substituting about 1/3 to 1/2 of the flour amount w/wheat. So maybe do 2/3 cup wheat flour and 1 1/3 cups white flour! Let me know what you do!


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