Banana Strawberry Oat Bread

Banana Strawberry Oat Bread

dramacatz

"This was a great way to use up those bananas that have been sitting on the counter and those strawberries that were sitting in the fridge! Super tasty and a healthy snack!"
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Ingredients

40 m servings 130 cals
Serving size has been adjusted!
Original recipe yields 20 servings

Nutrition

  • Calories:
  • 130 kcal
  • 6%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 22.4g
  • 7%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 5x9-inch bread pans.
  2. Place strawberries in a bowl and sprinkle with 1 tablespoon sugar.
  3. Mix whole wheat flour, all-purpose flour, oats, 2/3 cup white sugar, baking powder, and cinnamon together in the bowl of a stand mixer.
  4. Stir bananas, eggs, and oil into strawberry mixture; pour into flour mixture. Beat mixture using the stand mixer until batter is just combined. Divide batter between the 2 prepared bread pans.
  5. Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, 25 to 35 minutes.

Footnotes

  • Cook's Notes:
  • If desired, garnish with some more rolled oats (I only used about 2 teaspoons extra for each one; 4 teaspoons in total). The stick test might not come out very clean at the end because the strawberries tend to fall to the bottom and they tend to leave a certain amount of residue.

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Reviews

Read all reviews 7
  1. 7 Ratings

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Most helpful positive review

I halved the recipe, and subbed honey for the sugar and coconut oil for the olive oil. You can taste the wheat flour and the oats, but it was all good. I think the full recipe would fit into ...

Most helpful critical review

MY HUSBAND SAID IT WAS GOOD BUT MISSING SOMETHING. I THOUGHT IT WAS FINE, EASY, HEALTHY, AND GREAT CONSISTENCY.

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I halved the recipe, and subbed honey for the sugar and coconut oil for the olive oil. You can taste the wheat flour and the oats, but it was all good. I think the full recipe would fit into ...

Pretty good.. I was able to make one big loaf with this recipe. To the other reviews that said it was missing something, I'd suggest adding 1 teaspoon of lemon extract. It adds a little zingyne...

MY HUSBAND SAID IT WAS GOOD BUT MISSING SOMETHING. I THOUGHT IT WAS FINE, EASY, HEALTHY, AND GREAT CONSISTENCY.

This bread was ok. I was looking for a way to use up some strawberries before they went bad. I followed the recipe except I used 3 bananas, which ended up making enough batter to perfectly fill ...

I added honey (1 tablespoon ) to bananas and a pinch of salt. Came out hearty and a great way to use up my strawberries and bananas

I was looking for a healthier version of a quick bread to use up some bananas and strawberries. I thought there were several problems with this bread. I thought it would have a lot of flavor w...

Like the author of this recipe I was looking for a way to use up bananas and strawberries.This recipe is good and I will make it again, however the instruction to use 2, 9 by 5 loaf pans is unne...

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