One thing we can usually count on after having the grandkids over for the weekend is that we have a few bananas left over. Larry nor I are fond of bananas, so I usually only buy them for the kids. We do like baked stuff with bananas though. Why don’t I normally buy bananas just to bake with? I have no idea – guess I just don’t think of it. Anyway, after the last visit, I had to figure out a way to use up the last 2 in the bunch. I have a couple recipes I like, but I have already blogged those, [the links are at the bottom of the post], so it was time to think of something new.
I like quick breads with oatmeal in them, and I had a pound of walnuts waiting to be used up, so I thought it would make a nice combination. Toasting the walnuts is well worth the extra trouble, because the flavor is much better and they will stay crunchy. I do mine in the microwave – a single layer on a plate took about a minute and a half, 30 seconds at a time, stirring in between.
First, lightly grind one cup of old fashioned oats in a food processor. You don’t want powder here – just a bit of a coarse breakdown. Preheat the oven to 350 degrees, and grease an 8×5 bread pan.
Mix together
the oats from above
1 cup all purpose flour
1/2 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup lightly toasted walnuts, roughly chopped
In a 1 cup measuring cup, mix together
1/2 cup yogurt
1 egg
2 tablespoons vegetable oil
2 tablespoons honey
Chop – don’t mash – two ripe bananas, and add to the bowl, Pour the other wet ingredients over 
Mix gently, until combined. Don’t overmix!
Spread evenly in the already greased bread pan.
Bake for 50 to 55 minutes, until a toothpick inserted near the center comes out clean. If you have doubts, let it bake another couple minutes, because you definitely don’t want this to be underdone. Remove from pan and cool on a wire rack.
Slice to serve. This is great as is, or toasted, with butter or cream cheese.
I guess bananas aren’t so bad after all….
As promised, here are a couple other banana breads you may like:
Double Chocolate Banana Bread
Mom’s Banana Bread
Looks fabulous as usual.
Thanks Stash – my chief taste tester just got home from work and he agrees that it is indeed fabulous! :)
This looks really nice and very healthy, especially seeing yogurt in the batter instead of alot of butter or oil. Thanks for the lighter version of a good all around bread.
yes Iona, it is definitely lighter than many quick breads and the oats give it more fiber too – grinding them helps keep the texture from being so heavy – all around, an experiment that turned out well :)
this looks great!
Gorgeous sweet bread, my style! And ideal to eat alone :)
Cheers,
Gera
Hope you give it a try Claudia :)
Thanks Gera!
I have some banana I’m just waiting to turn brown. This soumds delicious.
Hi Megan – they don’t have to be super mushy for this either – just a little spotty like the ones in the picture.
Looks wonderful! I love banana bread, the healthy additions sounds marvelous :)
I love the oats on top. Great loaf of bread!
Thanks Amanda and Maria – those oats on top were a last minute inspiration that definitely paid off.
I just found your blog and this is the first recipe I’ve made from it–its fabulous!! It was so quick to put together while my little one was napping and he just gobbled up a huge piece!
If I wanted to make muffins next time what do you think the cooking temp and time would be?? Also do you think they would freeze well? I’d love to cook up a bunch and freeze them before #2 arrives…
Thanks again, can’t wait to try more of your recipes!
Julia – that is great and thanks so much for coming back to tell me! For muffins, I would bake them at the same temp, but start checking them after 13 – 14 minutes. They are pretty moist so it could take as long as twenty minutes, but I would check them much earlier than that to be on the safe side. I hope everything you try comes out as well for you as this did :)
I love this! I’ve never really thought to just chop the bananas instead of mashing, but I think the texture would be great! This is going on my “to-bake” list.
Thanks Lindsey – it does make a nice difference in the texture – really moist too.
This banana bread looks fantastic!
What a great post! I love your photos. Can’t wait to try this recipe out. Thanks!
Thank you Eva – and welcome!!
Just had to let you know that we’ve been making this recipe about once a week, and we took a huge batch to the beach last weekend which was perfect. I have been making it into muffins and it works perfectly (I just have to remember not to fill them too high!!) I haven’t tried to freeze them yet, there are never enough left over, but will soon.
Thanks again! julia
I’m so glad Julia – I’ve made a few more times myself :)
I substituted Quinoa Flakes for the oatmeal in your recipe and it was fabulous! My new favorite banana bread recipe!!!
That sounds like a great idea Emma – I’ll be giving that that a try myself. thanks!
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What amount of oats from above???
Oh ok, I see it now…. 1 cup ground, fine.