Oat Banana Bread

Registered Dietitian Nutritionist approved recipe for banana oat bread.

Picture this: It's January 1st. It's pouring rain outside (as it does in wintery Vancouver). Me, pyjama-clad, sit down with my computer, my day planner, and a mug of tea to plot out blog posts for the year ahead. I type "Food Days 2019" into Google, and up come the search results. I balk at the list. There is a food day for almost every single day of the year! There are the heavy hitters, like Avocado Day (July 31), and Coffee Day (September 29). But then there's also those that fly under the radar, such as Chewing Gum Day (February 15), or the downright weird, like Pork Rind Appreciation Day (February 4), and Frog Leg Day (February 29).

No offense to those who really love pork rinds, or must celebrate leap day with a batch of frogs' legs...

Needless to say, on this one-man food blog, I simply do not have the power to celebrate every single food day. I decided the first food day that will be honoured at The Food Life will be Banana Bread Day, cause I have a killer banana bread recipe that needs to be shared with the world (and who doesn't love a great banana bread?). This one's moist and flavourful, and is made with whole grains to boot.

Happy Banana Bread Day Food Lifers!  Hope it's a great one. 

Oat Banana Bread

Ingredients

4 very ripe bananas

1/2 cup butter, melted (or sub coconut oil, if you’re making this vegan)

3/4 cup brown sugar, lightly packed

2 large eggs, beaten

1/2 teaspoon vanilla extract

1/2 cup large flake oats

1/2 cup all-purpose flour

1/2 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 cup chocolate chips, or copped nuts

Directions

Preheat oven to 350°F.

Prepare your loaf pan by greasing well with butter, or lining with parchment paper.

In a large bowl, mash bananas well with a fork, or run them through a food processor. Add butter, brown sugar, eggs, and vanilla, and mix until well combined.

In another large bowl, mix the remaining ingredients until well mixed.

Pour the wet ingredients into the dry ingredients, and mix until just combined. Be careful not to over mix, as this can make the banana bread tough.

Pour the batter into the prepared loaf pan. Bake for 50-55 minutes at 350°F, until the outside is golden brown and a toothpick inserted into the centre comes out clean.

Allow to cool, then cut into slices. This banana loaf freezes beautifully.