Once every few months I realize how many bananas I’ve accumulated in the freezer. You know what that means – banana bread! Here’s a new recipe that riffs on some of my old recipes but now with nutritional information!
Domestocrat’s Banana Almond Oat Bread
(Yields 2 loaves or 1 medium sized loaf and two baby loaves.)
2 cups AP flour
1/2 cup whole wheat flour
1 cup rolled oats
1 cup vanilla sugar
3/4 cup slivered almonds
1 cup greek yogurt
1 tsp. vanilla
3 tbsp. honey
4 tbsp. butter
1/4 cup canola oil
1/3 cup water
3/4 tsp. nutmeg
1 tbsp. cinnamon
1 tsp. baking soda
1 tsp. baking powder
So many ingredients!
You know the drill: mix up the Wet Team and Dry Team in separate bowls (minus the bananas and almonds).
I have to show off the new measuring spoons I just got – I love them! They are long and slim so they fit in every kind of spice container.
Mix the wet and dry ingredients together. Transfer the mixture to a stand mixer and add the bananas. If you want to mash the bananas yourself go ahead and skip the stand mixer.
The final step is to mix in the almonds.
Pour the batter into a greased loaf pan and bake on 350 degrees for at least 1 hour. At the one hour mark, check the center with a skewer for doneness. Check every 10 minutes afterward. My bread took maybe 1 hour and 5 minutes.
Enjoy this lovely, aromatic, hearty, perfectly spiced banana bread!
(calculated using the Lose It iPhone app)
This recipe made about 12 slices. The nutritional info is for 1 slice.