Go Bananas for Banana Bread

26 May

Have you ever found yourself, with oh, maybe half a dozen bananas festering away in your kitchen, with not a single clue as to how to use them up? Enter banana bread, the age-old solution for browned and spotted bananas that may be a little bit past their prime.  The key to a good banana bread is balancing moisture with dryness so that the bread is fully cooked but not dry enough that you have to dunk it in some milk or tea to resuscitate it.

Faced with a soggy mash of defrosted bananas, I whipped up some banana bread using a favorite recipe that was given to me by a friend’s mom.  You can sprinkle chocolate chips, walnuts, or even some peanut butter chips in for more flavor.

Banana Bread


  • 1 cup packed brown sugar
  • 7 tablespoons vegetable oil
  • 2 large egg whites
  • 1 large egg
  • 1 tablespoon honey
  • 1 1/3 cups mashed ripe banana (about 2 large)
  • 1 cup old-fashioned oats
  • 1/2 cup 1% milk
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon


Preheat oven to 350°.

Combine first 5 ingredients in a large bowl; beat well at medium speed of a mixer. In a separate medium-sized bowl, combine banana, oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon in another medium bowl; stir with a whisk. Add to sugar mixture; beat just until moist (If adding chocolate chips or nuts, fold them into the batter here with a spatula or spoon). Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

(Adapted from a Cooking Light recipe)


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