Once again, I found several overly ripe bananas in the fridge, noticeable by their very yellow skin with brown spots. I immediately thought of making a tasty banana cake, but having made them quite often, I decided on a sweet bread combining this fruit with oat flour and oat flakes.
In my kitchen, oats are always available. Not only do I use them for sweet dishes, but they also come in handy for porridges, soups, or simply for breakfast by soaking them in a little milk to get a creamy and healthy delight.
In case you didn't know, oats are a versatile ingredient and are often considered one of the most complete cereals. They have antioxidant properties, prevent and relieve constipation, reduce cholesterol levels, and are rich in vitamins, minerals, and amino acids.
Back to the oatmeal and banana bread recipe, it's quite straightforward. Even if you don't have a mixer, you can prepare it manually by thoroughly beating and mixing all the ingredients. It's essential to mash the bananas well so that they turn into a creamy consistency.
A handy tip to remember is that if you don't have oat flour available, you can make it yourself by adding oat flakes to a blender or food processor without any liquid and pulsing until it becomes a fine powder.
Another tip is that the bananas should be very ripe for easy mashing. This will also help reduce the amount of sugar needed as the bananas will provide the necessary sweetness. Likewise, adding raisins, as I do in my recipe, eliminates the need for other sweeteners, as they provide the required sweetness.
This oatmeal and banana bread doesn't keep long, so it should be consumed within one to three days. However, it can be stored in the refrigerator, and when you're ready to eat, warm it up and spread a little butter for a softer texture.
Do I need to add brown sugar if my bananas are already very ripe?
No, it's not mandatory. Ripe bananas provide natural sweetness to the bread. You can omit brown sugar for a less sweet taste or a healthier option.
Why did my oatmeal and banana bread turn out moist in the middle?
The moisture content in bananas can vary. If the bread is damp in the center, it might need more oven time. Always do the knife or toothpick test to check its doneness.
Can I replace raisins with almonds?
Absolutely! You can experiment with nuts, chocolate chips, or even dried berries. The recipe is versatile and can be tailored to your preferences.
How do I keep the bread fresh for longer?
Wrap it in cling film or store in an airtight container. If you wish to prolong its freshness, you can refrigerate and warm slightly before serving.
How can I grind oats at home to make oat flour?
Use a blender or food processor and process the oat flakes until they turn into a fine powder. It's simple and cost-effective.
Chef's Tips and Tricks
- Banana ripeness: Use very ripe bananas for a sweeter taste and better texture in the bread.
- Topping variety: After baking, add a glaze, honey, or even almond or peanut butter on top for an extra touch.
- Customize your recipe: Add chocolate chips, shredded coconut, or even chia seeds for a unique twist.
- Not preheating the oven: Always crucial to ensure the bread cooks evenly.
- Overmixing: Avoid overbeating the mixture once the flour and oats are added, to prevent the bread from turning too dense.
- Removing from the mold when hot: Don't try to un-mold the bread right out of the oven. Let it cool slightly to prevent breaking.
- Banana Bread: A classic variant without oats but with all the sweetness and moistness bananas provide.
- Oatmeal and Banana Cookies: A quick, healthy option for breakfast or as a snack.
- Oatmeal and Apple Cake: A delightful combination of fresh apple taste with the texture of oats.
Ingredients to prepare Oatmeal and Banana Bread
Step-by-step instructions to prepare banana and oatmeal bread
- 1 cup oat flour (you can grind the oats)
- 1 cup rolled oats
- 3 very ripe bananas
- 200 grams melted margarine
- ¼ cup brown sugar (optional)
- 1 tablespoon baking powder
- 1 tablespoon ground cinnamon
- ½ cup raisins or chopped almonds
- 2 large eggs
- 1 tablespoon vanilla extract
- A pinch of salt
- Preheat the oven to 180°C (356°F).
- Melt the margarine and let it cool.
- In a bowl, mash the bananas into a puree.
- Add brown sugar (if using, as bananas are sweet), margarine, vanilla essence, and the two eggs to the banana mixture. Mix well to combine all ingredients.
- Incorporate the other ingredients: rolled oats, oat flour, cinnamon, baking powder, and a pinch of salt. Mix gently with the rest. Finally, add the raisins or almonds.
- Prepare a baking tin by greasing it with butter and dusting with a bit of flour (to prevent sticking). Pour the mixture evenly.
- Bake at 200°C (392°F) for 40-45 minutes. Check for doneness by inserting a knife or toothpick. If it comes out clean and dry, it's done.
- Let it cool before removing from the mold. Decorate as desired and enjoy your delicious bread.