Moist Banana Graham Oat Bread
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Moist Banana Graham Oat Bread
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A moist banana bread recipe with whole grain flours, ripe bananas and low sugar. Perfect before or after school snack
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Ingredients
- 3-4 ripe bananas medium-large, mashed with fork
- 1/2 cup butter room temperature
- 1/2 cup natural cane sugar may substitute regular sugar
- 1/4 cup local honey may use all honey or all sugar
- 2 eggs lightly beaten
- 1 cup unbleached all purpose flour I used Bob's Red Mill
- 1/4 cup oat flour I used Bob's Red Mill
- 1/4 cup graham flour I used Bob's Red Mill light whole wheat, pastry flour or All-Purpose flour may be substituted
- 1 teaspoon baking soda
- 1/2 teaspoon salt scant if using salted butter
- 1 teaspoon vanilla
- 4 teaspoons demerara sugar
- Ground Cinnamon to sprinkle on top
OPTIONAL
- 1 cup walnuts rough chopped
- 1/2 cup raisins
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Instructions
- Place soft (overripe) bananas in a bowl and using a fork mash until soft and chunky, doesn't need to be real smooth. (see notes for bananas). Preheat oven to 350° (325° for dark non-stick style pans) and spray your pans with non-stick spray or oil.
- In a medium mixing bowl, measure oat flour, unbleached flour and graham flour and mix together using a whisk along with baking soda and salt. In the bowl of a stand (or handheld) mixer fitted with the paddle attachment, cream your butter on medium-high speed for 1 minute, until light and creamy. Scrape sides if needed.
- Add cane sugar and honey; cream again until sugar and honey are combined well with butter and mix for 1-2 minutes on medium. Lightly beat eggs in a small bowl and add to butter mixture. With mixer on low add in your mashed bananas along with the eggs and mix until combined, about a minute, scrape sides of bowl to release any butter if needed. About 1 minute. Add vanilla and mix to combine.
- With mixer on low, slowly pour in the flour mixture and mix only until combined. If using nuts and/or raisins, mix in now. Scrape sides. Pour into prepared pan(s), if desired sprinkle with a little demerara sugar and cinnamon.
- Place pan(s) on cookie sheet, leaving space between each pan and bake at 350 for 25-30 minutes for mini loaves or 55-60 minutes for large loaf. Remove when toothpick inserted comes out clean.
- Remove from oven and allow to cool for 10 minutes before inverting loaf onto cooling rack, cool completely.
- To give as a gift, wrap in plastic wrap (cooled), then again in natural parchment paper and tie with bakers twine. Check out this post for Zucchini Lemon Bread for wrapping step-by-step. We enjoy our banana bread toasted with a little pat of butter, or make a small sandwich and slather a little butter in between.
MUFFIN OPTION
- This recipe is easily adapted for muffins, they will come out a little lighter and more cake like. If you think batter is too thick, add 1 tablespoon of cream (buttermilk or milk may substituted) and mix until combined.
- Using a large scoop or 1/4 cup scoop into prepared muffin pan (lined and sprayed with non-stick or oil spray) fill about 2/3 full. If desired sprinkle with coarse sugar and cinnamon. Bake at 350° for 18-20 minutes until toothpick inserted in middle comes out clean. Cool on wire rack for 5 minutes before removing to cool completely. Makes about 18-20 muffins.
Equipments used:
Notes
- TIP | Wrap plastic around the stem on the bunch of bananas, it slows down the browning process! If however; they have gone beyond the point of enjoyment; simply peel, wrap the banana in plastic wrap and place in a freezer baggie and freeze until ready to use. Thaw on counter until soft and mash for recipe. They will be brown and a lot of liquid will have come out of them. Mash it all up!
- TIP | If you cannot find Graham Flour, a light, whole wheat, whole wheat pastry flour or all-purpose flour may be substituted.
- all-purpose flour
- © 2018 | This recipe for Banana Graham Oat Bread was featured first on The Fresh Cooky.
Nutrition Information
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Serving
1slice
Calories
359kcal
(18%)
Carbohydrates
48g
(16%)
Protein
6g
(12%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
6g
Monounsaturated Fat
4g
Trans Fat
0.4g
Cholesterol
57mg
(19%)
Sodium
315mg
(13%)
Potassium
286mg
(8%)
Fiber
3g
(12%)
Sugar
23g
(46%)
Vitamin A
356IU
(7%)
Vitamin C
4mg
(4%)
Calcium
27mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10servings; 4 mini loaves or 1 large loaf
Amount Per Serving
Calories 359 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 359kcal | 18% |
| Carbohydrates | 48g | 16% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 57mg | 19% |
| Sodium | 315mg | 13% |
| Potassium | 286mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 23g | 46% |
| Vitamin A | 356IU | 7% |
| Vitamin C | 4mg | 4% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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