Recipe by Sherry
"This bread has all the qualities of a quick bread plus great texture and a heavenly crust. The riper the bananas, the better the flavor. Steel-cut oats are the old-fashioned kind that are not pre-cooked, quick-cooking, or instant. You can find them in health food stores or in groceries that carry specialty type items."
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steel cut oats
warm water (110 degrees F/45 degrees C)
1 1/2 teaspoons
quick cooking oats
2 1/2 cups
active dry yeast
Great taste and texture. Makes fabulous french toast.
I replaced the oil with 1/2 the amount of banana. In my
bread machine I needed to leave out the soaking of the oats.
The dough was pleanty moist without the extra water in the oats.
I don't use a bread machine, but I tried this recipe anyway. I think the bread turned out very nicely. You can taste the banana, but it's not overpowering. Also, the bread is not very sweet at all, so that differentiates it from a quick bread. It turns out soft, and I think it would have been fairly dense, but I let is rise for a long time--about two hours for each of two rises. If you are a fan of banana breads, you may want to give this a try for something different.
The recipe came out with a sunken crust and an almost undercooked texture. The flavor was odd and salty. I threw it away. I think this happened because there is too much liquid in the ingredients.
I realllly wanted success with this recipe, to bring up its 3 star rating, thinking it must be good and others must be doing something wrong or expecting more of a sweet bread. Contrar mo frair! (boy was i wrong) This was an utter dissapointment and unedible waste of ingredients!
This recipe had no taste. Good texture but a waste of my time to make.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Nut Oatmeal Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 236
** Calories from Fat: 64
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