This Walnut Banana Oat Bread is a delightful and healthy treat, perfect for breakfast or a snack. You’ll love how easy it is to make this moist, flavorful loaf, packed with good-for-you ingredients.
Key Ingredients & Substitutions:
- Ripe Bananas: Essential for sweetness and moisture. Use very ripe, spotty bananas for the best flavor.
- Rolled Oats: Adds texture and fiber. Quick oats can work in a pinch, but rolled oats give a better texture.
- Walnuts: Provides a lovely crunch and healthy fats. Pecans or other nuts can be substituted.
- Maple Syrup: Natural sweetener. Honey or brown sugar can be used instead.
- Whole Wheat Flour: Adds substance and nutrition. All-purpose flour is also fine.
Ingredients:
- 2 cups mashed ripe bananas (about 4-5 medium bananas)
- 1/2 cup maple syrup
- 1/4 cup unsweetened applesauce
- 1/4 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1 1/2 cups whole wheat flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup chopped walnuts
How Much Time Will You Need?
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 65-75 minutes
- Servings: 10-12 slices
- Calories per serving (estimate): 250-280 kcal
- Tools Needed: 9×5 inch loaf pan, large mixing bowls, whisk, spatula.
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan
Start by preheating your oven to 350°F (175°C). Lightly grease a 9×5 inch loaf pan, or line it with parchment paper for easy removal. This ensures your healthy banana oat bread won’t stick.
2. Combine Wet Ingredients
In a large bowl, mash your ripe bananas until smooth. Add the maple syrup, applesauce, milk, and vanilla extract, then whisk until well combined. This forms the flavorful base for your walnut banana oat bread.
3. Mix Dry Ingredients
In a separate medium bowl, whisk together the whole wheat flour, rolled oats, baking soda, baking powder, cinnamon, and salt. Make sure there are no lumps and everything is evenly distributed. This step is crucial for even rising.
4. Combine Wet and Dry
Pour the dry ingredient mixture into the wet ingredient mixture. Stir gently with a spatula until just combined. Be careful not to overmix, as this can lead to a tough loaf.
5. Fold in Walnuts
Gently fold in the chopped walnuts until they are evenly distributed throughout the batter. This adds a lovely crunch to your healthy banana oat recipes creation.
6. Bake the Loaf
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack.
Variation Ideas:
- Add 1/2 cup chocolate chips for a sweeter treat.
- Stir in a handful of dried cranberries or raisins.
- Top with a sprinkle of extra oats before baking for a rustic look.
- Replace some of the walnuts with shredded coconut.
Storage Instructions:
Store your Walnut Banana Oat Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw at room temperature or gently warm slices in a toaster oven.
Frequently Asked Questions (FAQ):
- Why are ripe bananas important? Ripe bananas are sweeter and softer, making them easier to mash and providing more moisture and flavor.
- Can I use quick oats instead of rolled oats? Yes, you can, but rolled oats provide a chewier texture. Quick oats will result in a slightly softer crumb.
- Is this recipe gluten-free? Not as written, as whole wheat flour contains gluten. You can substitute a 1:1 gluten-free baking flour blend if needed.
- How do I know when the bread is done? Insert a wooden skewer or toothpick into the center; it should come out clean.
- Can I make this into muffins? Absolutely! Divide the batter into a 12-cup muffin tin and bake for 20-25 minutes, or until a toothpick comes out clean.
- Can I reduce the maple syrup? You can try reducing it by a tablespoon or two, but it might slightly affect the moisture and sweetness.
