Whole Wheat Oatmeal-Banana Bread

3 07 2014

I make a lot of banana bread, mostly because I always end up with one or two extremely ripe nanas at the end of the week. I liked the addition of old-fashioned oats in this recipe, which also helps cut down on the flour. Speaking of flour, the organic flour I used came from our CSA Fresh Fork Market share. Yummy!

Whole Wheat Oatmeal-Banana Bread

The following makes 1 loaf (adapted from greatist.com):

  • 2 whole, peeled ripe bananas
  • 1 large egg, beaten
  • 3/4 cup vanilla almond milk
  • 1/2 cup honey
  • 1 and 1/2 tsp vanilla
  • 1 cup organic whole wheat flour
  • 1 and 1/4 cup old-fashioned rolled oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/4 – 1/2 cup dried cranberries
  • 1/4 – 1/2 cup chopped walnuts
  • Flaxseed

Preheat oven to 350.

Mash the bananas in a medium bowl. Stir in egg, milk, honey and vanilla.

In a large bowl, combine the flour, oats, baking powder, baking soda and salt.

Mix the banana mixture into the flour mixture just until combined. Fold in the cranberries and walnuts.

Lightly spray a loaf pan with nonstick spray. Pour batter into the loaf pan, then top with more walnuts and flaxseed.

Bake for 50-60 minutes. Bread will be done when you insert a toothpick into the center and it comes out clean.

Slice and enjoy with a butter of your choice!

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