Cranberry Banana Oat Bread |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Open the oven door and the aroma of this fresh baked breakfast bread will have the entire house clamoring into the kitchen. Moist and dense in texture, the bread includes healthy ingredients, such as oats and fresh banana, and is easy to prepare and very adaptable, accommodating your choice of chopped nuts or dried fruit in place of the cranberries. Some people say you don't even need the sugar when the bananas are so sweet. Adapted from Whole Foods. Ingredients:
1 1/4 cups all-purpose flour (recommend subbing 1/4 cup whole wheat flour for 1/4 cup of the white flour) |
3/4 cup quick oats (i use old fashioned oats whizzed in the food processor a few times) |
1 tablespoon baking powder |
1/2 teaspoon salt |
1 1/4 cups ripe mashed banana pulp (about 3 bananas) |
2 large eggs |
1/3 cup margarine, melted, cooled (earth balance recommended or vegetable oil) |
1/4-1/2 cup granulated sugar (some people leave out entirely, say the banana provides enough sweetness) |
1/2 cup dried cranberries |
1/4 teaspoon fresh lemon juice |
Directions:
1. Preheat oven to 350°F Lightly grease an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with a small amount of margarine.
2. Whisk together flour, oats, baking powder and salt in a large bowl. Set aside. Whisk bananas, eggs and margarine together in a separate bowl. Add sugar, cranberries, and lemon juice; mix until blended. Gently stir the banana mixture into the flour mixture until just combined. Do not over mix the batter.
3. Pour the batter into the prepared loaf pan and bake until lightly browned, 45 to 50 minutes. Allow the bread to cool completely in the pan, about 1 hour. Turn the bread out onto a cutting board and, using a serrated bread knife, slice the bread into 3/4-inch thick pieces.
4. Arrange on a platter and serve. Enjoy!
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