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banana walnut oat bread

(1 RATING)
46 Pinches
tlpnightwatcher avatar
Greenville, NY
Updated on Nov 29, 2012

I look for ways to add whole grains into baked goods without necessarily using whole wheat flour - which makes them dense. Walnuts are jam-packed with with Omega-3 fatty acids. I adapted a Betty Crocker recipe for banana bread and made it my own.

prep time 10 Min
cook time 55 Min
method Bake
yield 8 serving(s)

Ingredients

  • 4 medium bananas, very ripe
  • 2 large eggs
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 2/3 cup dark brown sugar
  • 4 tablespoons butter, melted
  • 2 teaspoons baking powder
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 cup walnut halves (optional)

How To Make banana walnut oat bread

  • Step 1
    Pre-heat oven to 350F. Grease and flour a 9x5x2 inch loaf pan Put the walnuts in a small pan (pie tin, cake tin - whatever you have) and let them toast in the oven while it is pre-heating for about 5-7 minutes. Set a timer because they will burn! In a medium bowl, collect flour, oats, baking powder, baking soda and salt. Stir to mix and set aside. In a large mixing bowl, mash the bananas very well. Add sugar and butter and mix well. Beat the eggs in a small bowl, then add to the banana mixture. Mix well. Add dry ingredients to wet, and fold gently until they get moist. DON'T OVER MIX! Fold in the walnuts. Add the mixture to the loaf pan. Bake at 350F for 45 minutes. Poke a toothpick in the center and check that no batter remains. If the toothpick comes out wet - bake for 10 more minutes and check again. Cool the bread completely and turn out of the pan. Wrap it tightly in cellophane and refrigerate overnight. The bread will be moist and fully-flavored for breakfast the next morning.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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