Confession: I’m not a big baker. I l.o.v.e. to cook [like this lick-the-bowl potato leek soup], but I’m not too big on baking in general.
The big exception to the rule, though, is banana bread. Everyone around here goes crazy for it – myself included. We eat it so quickly, we’re lucky if we can get a loaf to last more than 24 hours before it’s been devoured.
I have had a recipe that I’ve used pretty consistently over the past few years [thank you to my dear sister-in-law Lisa!] But as much as I loved it, I wanted to make it my own – and to try to make it a little healthier.
So after some experimenting, I think I’ve settled on a recipe that I’m really happy with – and happy to feed my kids. It’s low in refined sugar, packs a healthier punch than your typical banana bread recipe, and leaves everyone asking for another slice.
Whole Wheat Banana Oatmeal Bread
1 1/2 cup whole wheat flour
1/2 cup sugar
3/4 cup oats [edited: i originally said quick oats… don’t ask me why… use regular ones, that is what i actually use!]
1tsp baking soda
3 very ripe bananas – mashed
1/4 cup honey
1/2 cup yogurt (I suggest plain whole milk yogurt – if I don’t have plain, I use vanilla yogurt and omit the tsp of vanilla)
1/3 cup buttermilk OR 1/3 cup milk with a squirt or two of lemon juice (allow it to sit a few minutes before mixing it in)
Preheat your oven to 350 degrees. While it preheats, mix the dry ingredients in one bowl and the wet in another. Slowly combine the two, mixing them together thoroughly. Pour the batter into a greased loaf pan. Bake for 45 minutes or until you can insert a toothpick in the center and it comes out dry. Allow the bread to cool in the pan for at least five minutes [which will be ridiculously difficult, because it will smell so.darn.good.] before removing it.
But this recipe doesn’t come without warning. Be careful, you might not be able to hold yourself back from eating the entire loaf in one day.
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