This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Cottage Fries See how to make excellent oven-baked fries. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Easy Spring Recipes Recipes for the local fruits and veggies headed your way. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Banana-Oatmeal Bread

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."

Rate/Review | Read Reviews (75)

Servings (Help)

US Metric Calculate

Original Recipe Yield 18 servings

Ingredients

1 cup packed brown sugar
7 tablespoons vegetable oil
2 large egg whites
1 large egg
1 1/3 cups mashed ripe banana (about 2 large)
1 cup regular oats
1/2 cup fat-free milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
cooking spray

Directions

Preheat oven to 350 degrees.
Combine first 4 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray.
Bake at 350 degrees for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Footnotes

Reprinted with permission of Cooking Light® magazine. All rights reserved.
CALORIES 185 (30% from fat); FAT 6.1g (sat 1.2g, mono 1.8g, poly 2.8g); PROTEIN 3.3g; CARB 30.1g; FIBER 1.3g; CHOL 12mg; IRON 1.3mg; SODIUM 200mg; CALC 72m

ADVERTISE WITH US

reviews custom versions menus people who saved this

view all reviews »

Reviewed on Apr. 11, 2003 by SBDEVENEY

I read the reviews before making this - and used all wheat flour in replace of white flour and...

Reviewed on Apr. 11, 2003 by TRACYFACE

I really liked this recipe. They were delicious! I made them no fat by using pumpkin instead...

Reviewed on Jan. 25, 2004 by LITTLEWILSON

This is a delicious recipe which lends itself easily to alterations. The oatmeal flavor...

Reviewed on Apr. 11, 2003 by stacey

This is a good recipe. I substituted fat-free sour cream for the oil. It turned out good. I...

Reviewed on Jan. 25, 2004 by Marie

This is the BEST banana bread recipe I have EVER made. It is very moist, tasty, especially...

Reviewed on Apr. 11, 2003 by LYNLOR

I bake a lot of banana bread, and I love oatmeal, so I THOUGHT this would be a great bread. I...

Reviewed on Apr. 11, 2003 by DBELLARICAN

I love banana nut bread and decided to give this a try. It is a great bread!! The oatmeal...

Reviewed on Apr. 11, 2003 by JENMARPAT

My four y/o and two y/o daughters loved this bread. My older daughter said, "Keep this recipe...

Reviewed on Apr. 11, 2003 by CALLIOPE5

Low fat?!? This recipe is so good, you would never know it's good for you. Moist and delicious!

Reviewed on Apr. 11, 2003 by SAIDANDDUNN

My family really enjoyed this bread. I made this loaf and a box of name-brand from the...

Recipe Box

Menus

Shopping Lists

See something worth saving?
Register now to save all your favorites in your Recipe Box.

ADVERTISE WITH US

Related Menus

Sorry, there are no related menus here yet.

Try Menu Planner | View Sample Menus »