I am a HUGE fan of banana bread. I really do not think a person can go wrong when they whip up this tasty treat. I just made a banana nut bread recipe last weekend but it did not fill my banana nut bread void. The last recipe I tried had a strong apple flavor because I substituted applesauce for the fat and it basically overwhelmed the banana flavor. In this recipe, all the flavors were right. The bread was moist enough to melt in your mouth and contained bursts of banana-y goodness ( descriptive, I know ha).
PLEASE try this recipe today! You will not regret it! I must give credit to the blog of Joy the Baker. She constructed this recipe from a Weight Watchers version and I have had the urge to try it for several weeks now. I added walnuts to her original version because I love the crunch and addition of healthy fats to the recipe. The walnuts do add a few additional calories and grams of fat but it’s healthy fat that your heart will thank you for! So, whether you want to add a slice to you breakfast in the morning paired with a glass of milk and some fruit OR savor a slice as an afternoon snack, you simply cannot go wrong.
The aroma from the oven is devine, so be prepared to have your mouth watering when this bread leaves the oven. I’m surprised I had the willpower to cut and photograph without trying a slice first
Trying my best to capture the crispy crust and moist center. Yum yum yum…
Oatmeal Banana Nut Bread
Adapted from JoytheBaker
1 1/4 c. All-Purpose Flour
1/2 c. packed brown sugar
1/2 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp cinnamon
3 tsp canola oil
1 large egg, beaten
2 medium egg whites, beaten
4 medium overripe bananas
1 c. uncooked Old Fashioned Oats
1/3 c. chopped walnuts
Preheat the oven 350 degrees and spray 1 loaf pan with cooking spray. Combine all dry ingredients including the oats and cinnamon. Mash bananas in a separate bowl, adding the oil and 1 whole egg. Mix thoroughly. Add the wet ingredients into the dry flour mixture. Mix well, forms a thick batter. With a hand mixer, beat the egg whites until medium stiff peaks form. Fold the whites into the batter in three separate additions. Fold in chopped walnuts last. Pour into prepared loaf pan and bake 45-50 mins. Allow to cool 5 minutes and then flip out onto a wire rack.
Nutritional information per slice (10 slices per loaf): 221 calories, 5.4 grams fat (0.8 grams saturated fat), 44.8 grams carbs, 3.5 g fiber, 5.3 grams protein
HAVE YOU EVER TRIED THIS WITH WHOLE WHEAT FLOUR?
I have baked this banana bread recipe 3 times so far and each time it’s been a hit with my friends and co-workers. This is a keeper for me!
These are in the over right this minute!!
I can’t wait to taste them! I made mini loaves and added chocolate chips to one of the loaves to try and convince my husband to have some!
Oh my God – I am so making this. I just posted a banana recipe I made myself – but I have loads of rotten nanners to use up