Cinnamon Oatmeal Banana Bread
This quick bread recipe is easy to prepare and since it's made with oatmeal, it's a nice treat for a light breakfast. This is a nut-free version of a recipe from the Quaker Oats website, but if the mood strikes, feel free to add some walnuts or pecans to either the bread itself or the topping.
- 1 cup quick cooking oats
- 2 large eggs, lightly beaten
- 1/2 cup milk
- 3 medium ripe bananas, mashed
- 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 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 extract 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-sized squares.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 188 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 28mg Sodium: 192mg Carbohydrates: 27g Fiber: 2g Sugar: 8g Protein: 4g