Banana Bread. There are so many variations on banana bread and I love them all. You know I am always trying new recipes, so this traditional bread is constantly undergoing some sort of tweaking in my kitchen. Once again, and not by accident, I found myself with tons of overly ripe bananas. Yay! I thought about making my Chocolate Chip Banana Bread but then I remembered a recipe for Banana Oat Bread I had tried a while back and loved. So here it is, the beautiful and delicious Banana Oat Bread.
One of the things that sets this banana bread apart from all the rest is it’s texture. It is packed with rolled oats and walnuts, which gives it some added crunch. In every bite you can taste a little hint of cinnamon that brings everything together.
There is quite the snow storm headed our way tonight, so I am glad I have a loaf of this bread to munch on while watching the snow fall. I also have a few delicious soups in my meal plan that I can’t wait to make!
Now back to eating my Banana Oat Bread….
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 3 ripe bananas, mashed
- 2 large eggs
- 1 tsp. vanilla extract
- 1 tsp. lemon juice
- 1/4 cup milk
- 3/4 cup walnuts, chopped
- 1 cup all purpose flour
- 2/3 cup + 2 tbls. rolled oats, divided
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- Preheat your oven to 350 degrees. Butter and flour a 9X5in loaf pan and set aside.
- In a large bowl, cream together the butter and sugar until well combined.
- Add mashed bananas, eggs, vanilla, lemon juice, milk, and chopped walnuts. Mix until well combined.
- In a separate bowl, whisk together the flour, 2/3 cup of oats, baking soda, cinnamon, and salt. Add the dry ingredients to the wet and mix until just combined. Do not overmix.
- Pour the batter into the prepared loaf pan and sprinkle the remaining 2 tbls. of oats on top.
- Bake for 50-60 minutes. If the bread is getting too brown, you can cover it with foil around the 45 minute mark.
- The bread is done when a toothpick inserted in the center comes out mostly clean. Let the bread cool before removing from the pan.
Adapted from Spiced Blog.
Happy 4th of July! I know I should be bringing you some red, white, and blue recipe that’s festive, delicious, and perfect for your cookout…but I’m not. Why? Well….I didn’t plan ahead. I’m still new at this food blogger thing and have realized that I need to correlate recipes with holidays. Oooops….well that wont be today, but I am excited to start doing that. Don’t worry though!! Today’s recipe is still amazing. These Coffee Shop Banana Streusel Muffins are one of my favorite things to make when I have overripe bananas. I LOVE them!
For these muffins, you don’t just add mashed bananas into the batter. Oh no. You take those beautifully overripe bananas and you whip them in a mixing bowl until they are super light and fluffy. Like THE most glorious banana fluff. This is part of what makes these muffins so delightful but it gets better. Once you get the wet ingredients combined and the banana fluff incorporated, it’s time to add your dry ingredients, mixing until just wet. The batter gets spooned into your greased and lined muffin tin. Now it is time…time to make the streusel topping that takes these banana muffins from good to great to amazing to out of this world.
For this streusel topping, you use melted butter to get the perfect crumbly texture. You add flour, powdered sugar, cinnamon, and salt right on top of the melted butter and use your fingers to create crumbles. I love this method and I think it works a lot better than using cold butter that you cut into dry ingredients. Now you add it generously, and I mean generously, to the top of your batter.
These muffins bake up beautifully every time. I love how they puff up and come up over the edges of the tin. They really do look like something you would find in a nice coffee shop or bakery, only they come out of your oven! So grab one of these muffins and a cup of coffee, sit down, and relax before your 4th of July cookout begins 🙂
Emily’s Tasty Adventures is now on Yummly! If you see a recipe you love, make sure you click “Yum” on the recipe to save it to your yummly recipe box. Thanks for sharing!
- 2 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup butter, softened
- 3/4 cups brown sugar
- 2 eggs, beaten
- 4 ripe bananas
- 5 tbls. butter, melted
- 2/3 cup flour
- 2/3 cup powdered sugar
- 1/2 tsp. cinnamon
- pinch of salt
- Preheat your oven to 350 and lightly grease a lined muffin tin.
- Add bananas to your mixer with a paddle attachment and whip on medium high speed for 3-5 minutes, until light and fluffy. Transfer to another bowl and set aside.
- In the mixing bowl, cream together softened butter and brown sugar.
- Add eggs one at a time and then incorporate the whipped bananas until well blended.
- In another bowl, combine flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and mix until just combined.
- Spoon the batter into the prepared muffin tin.
- Melt butter in a microwave safe bowl. Add the flour, powdered sugar, cinnamon and salt on top of the melted butter. With your fingers, incorporate the ingredients together creating a crumble.
- Add the crumb topping generously to each muffin.
- Bake for 15-18 minutes or until lightly golden brown.
Recipe adapted from In Katrina's Kitchen.
A friend sent me a message the other day asking for a good Banana Bread recipe. Right away I thought about this Chocolate Chip Banana Bread. Telling her about how amazing it is made me want to make it for myself. Lucky for me I had overripe bananas ready to use. I love when that happens!
I am a huge fan of traditional Banana Bread. Growing up my mom would make it all the time. I would pop a thick slice in the toaster and then slather it with butter….yum! That was the perfect breakfast, after school snack, or late night snack. Shoot, some nights I might have eaten it for dinner. It was that good. She would make a couple loaves at a time and they didn’t last long. This recipe takes that good old banana bread flavor I know and love and adds chocolate. I will never say no to chocolate! The world would probably be a better place if we added chocolate to everything. Just sayin.
I found this recipe in Taste of Home Magazine’s February 2013 Edition. My Aunt Sharon signed me up for Taste of Home a few years ago and every year for my birthday she renews my subscription (thanks Aunt Sharon!). I love when a new edition shows up in my mailbox. It’s so much fun to flip through and cut out recipes I want to try. This bread was another great find. I don’t know who this elusive Judy is who created this recipe but I am pretty sure if I met her we would become best of friends and bake this bread all of the time!
I have already told you about my love of quick breads because of how easy they are to throw together, and
this recipe is no different. Within minutes you will have this in the oven and soon be feasting on deliciously
moist bread that is packed with banana and chocolate flavor. Adding the chocolate chips doesn’t at all take away from the banana; they are more than happy to share the spotlight. They work so well together. It’s also great that this recipe can easily be doubled because why have one loaf of banana bread when you can have two! Just because this bread has chocolate in it doesn’t mean you can’t have it for breakfast. It is perfect with a cup of coffee. So go ahead and give it a try!
Thank you Judy, whoever you are, for this amazing banana bread recipe!
- ~ 1 1/4 cups sugar
- ~ 2 eggs
- ~ 1 cup mashed ripe bananas (about 2 medium)
- ~ 1/4 cup buttermilk
- ~ 1 teaspoon vanilla extract
- ~ 2 cups all-purpose flour
- ~ 1 tsp. baking powder
- ~ 3/4 tsp. baking soda
- ~ 1/2 tsp. salt
- ~ 3/4 cup semisweet chocolate chips
- ~ 1/4 cup chopped walnuts, optional
- Line a 9X5in loaf pan with parchment paper and spray with non stick spray.
- In a large bowl, beat butter and sugar together until light and fluffy.
- Add eggs one at a time beating well after each addition. Beat in the bananas, buttermilk, and vanilla.
- In another bowl combine the flour, baking powder, baking soda, and salt. Slowly add the dry mixture to the creamed mixture.
- Fold in chocolate chips and walnuts (optional).
- Pour batter into the prepared pan and bake at 350degrees for 60-65mins or until a toothpick inserted in the center comes out clean.
- Remove from oven and cool for 10mins before removing from the pan.