I recently had family in town and ended up with a ridiculous surplus of bananas. The good thing is I LOVE banana bread. I’d always wanted to attempt oatmeal bread, so this seemed like the perfect opportunity to try a new recipe. After checking out my regular banana bread recipe, I looked at a few others online and went for it.
1/2 C butter
1/2 C white sugar
2 eggs, beaten
1 3/4 C freshly milled oat flour (made with steel cut oats)
1 t baking powder
1/2 t baking soda
1/2 t salt
1-2 t pure vanilla
1 C mashed ripe banana
Cream together butter and sugar.Beat the eggs one at a time in a separate dish and add to butter and sugar.
Stir together dry ingredients and add to creamed mixture alternately with banana. Blend well after each addition.
Stir in vanilla and optional ingredients, mixing well after each addition.
Pour into well-greased loaf pan or muffin tins. (I like to use shortening, not spray)
Bake in 350 degree oven 40 minutes or until toothpick inserted comes out clean. Your loaf or muffins will not rise as much as when using white flour, don’t be alarmed. :). Remove from pan and cool on rack.
I’d say to store it in the refrigerator but we all know it’s not going to last that long.