Recipe by Cooking Light magazine
"This rich, moist banana bread gets a texture and flavor boost from oatmeal. Pack up slices for snacks when you go hiking or camping."
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packed brown sugar
large egg whites
1 1/3 cups
mashed ripe banana
I read the reviews before making this - and used all wheat flour in replace of white flour and used applesauce in replace of oil. It came out totally delicious! And YES it does taste more moist and flavorful the next day! Thanks for a healthy recipe!! - Sharon
This is a good recipe. I substituted fat-free sour cream for the oil. It turned out good. I added walnuts too. I don't think this is one of our favorite recipes for banana bread though.
I really liked this recipe. They were delicious! I made them no fat by using pumpkin instead of the oil. (I didn't have any applesauce.....) I also turned them into muffins and sprinkled oatmeal and brown sugar on the top. They made about 16-18 muffins. I, also, cooked them for 20 minutes!!
This is a delicious recipe which lends itself easily to alterations. The oatmeal flavor really separates this recipe from the rest.
I'm not a big fan of applesauce substitutions, so instead of the 7T oil, I used 2T oil, an extra 1/4 cup of skim milk, and 1T of lemon juice. I also substituted whole wheat flour for 3/4c of the white flour, added 1T of vanilla, and ommitted the cinammon. I ended up with a perfectly moist (not too wet), delicious, and wholesome loaf. Next time I'll remember to throw in some walnuts too.
This is the BEST banana bread recipe I have EVER made. It is very moist, tasty, especially with the walnuts.
I love banana nut bread and decided to give this a try. It is a great bread!! The oatmeal adds a pleasantly delicious flavor. Everyone who tasted it LOVED IT!!!
I bake a lot of banana bread, and I love oatmeal, so I THOUGHT this would be a great bread. I was wrong. I used applesauce in place of the oil and the final product was more like a Power or energy bar than anything. If you like a dense, rubbery, heavy, wet texture, this recipe is for you...if not, don't waste your time, you'll be disappointed, like me. :(
My family really enjoyed this bread. I made this loaf and a box of name-brand from the grocer. Although we ate both, when this recipe was gone it was the only one that anyone wanted seconds of. I felt good about the ingredients. It makes an excellent on the go breakfast bread and also perfect for an afterschool snack. My kids get home late in the afternoon and can't hold out until dinner. I feel much better about them having a snack like this...even it it fills them up for dinner.
Muffins are great for breakfast, with coffee, or just as a snack on the go.
Soup is what the doctor ordered to cure those winter blahs.
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