Recipe: Banana Almond Oat Bread

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 bananas
3/4 cup slivered almonds
1 cup greek yogurt
1 egg
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!

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You know the drill: mix up the Wet Team and Dry Team in separate bowls (minus the bananas and almonds).

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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.

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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.

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The final step is to mix in the almonds.

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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.

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Enjoy this lovely, aromatic, hearty, perfectly spiced banana bread!

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Nutritional Information:
(calculated using the Lose It iPhone app)

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This recipe made about 12 slices. The nutritional info is for 1 slice.

378 calories
14.1g fat
46.5mg sodium
55.8g carbohydrates
3.7g fiber
27.7g sugar
9.2g protein

About Domestocrat

I'm a lady who enjoys photography, football, cooking, long drives with the windows down, This American Life, kettlecorn, hot yoga, pop punk, my nephews, my cat Reggie, and my home: Boston.
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