Cinnamon Oatmeal Banana Bread
This recipe is quite easy and makes a nice change of pace for a light breakfast. It is adapted from one found on the Quaker Oats website. The original calls for pecans in the topping, but I decided to make this version without nuts. You could easily add pecans, walnuts or almonds to either the topping or the bread itself.
- 1 cup quick cooking oats
- 2 large eggs, lightly beaten
- 1/2 cup milk
- 1 cup mashed, ripe bananas (3 medium)
- 1/3 cup vegetable oil
- 2 cups all-purpose flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon maple extract (optional)
- 1/2 teaspoon vanilla extract
- For the topping:
- 1/3 cup quick cooking oats
- 2 teaspoons sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons butter, melted
Preheat oven to 350°F. Grease the bottom of a 9 x 5 inch loaf pan.
Combine the topping ingredients in a small bowl and set aside.
Combine the oats with the milk and set aside for 10 minutes to soften. Add the bananas, oil, eggs, and vanilla and maple extracts to the softened oats. Mix well.
Combine the flour, sugar, baking powder, baking soda, salt and cinnamon. Add in the banana mixture and combine until dry ingredients are moistened.
Spread the bread batter in the prepared loaf pan. Sprinkle the topping evenly over the top and pat down gently into the surface of the bread. Bake for 50-60 minutes, or until the edges pull away from the pan slightly and a toothpick inserted in the center comes out clean.
Cool for 10 minutes in the pan, then remove to a wire cooling rack.
Serving suggestion: Spread a thin slice of bread with softened cream cheese, top with another slice to make a sandwich, and cut into bite size squares.