Wednesday, March 6, 2013

Cinnamon Oatmeal Banana Bread

   

       There is something so comforting about banana bread. Whenever I bake a loaf it makes me feel all warm and happy..like it doesn't matter whats going on in the real world right now because I've got banana bread baking. True story: Whenever I am missing home like crazy, I put in season 1-3 of Roseanne and bake banana bread and cookies.

What I also love about banana bread is how many versions there are of it! gluten free,low fat,full fat,chocolate banana,zucchini banana,roasted banana,coconut banana..you name it and there is probably a version of it out there somewhere. I'm really loving this version: cinnamon,oatmeal and maple extract..perfection.

Cinnamon Oatmeal Banana Bread

1 cup Quick Cooking Oats
2 Large Eggs,lightly beaten
1/2 cup Milk
1 cup Mashed Riped Bananas (3 medium)
1/3 cup Canola or Vegetable Oil
2 cups All-purpose Flour
1/3 cup Sugar
2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
2 tsp. Ground Cinnamon
1/4 tsp. Maple Extract (optional) will use 1/2 tsp. next time
1/2 tsp. Vanilla

Topping:
1/3 cup Quick Cooking Oats
2 tsp. Sugar
1/2 tsp. Ground Cinnamon
2 TBS Butter,melted

Preheat oven to 350 or 180 celcius. Grease the bottom of a 9x5 inch loaf pan and set aside.

In a small bowl, combine the topping ingredients and set aside.

In a large bowl,combine the oats with the milk and set aside for 5 minutes to soften. Add the mashed bananas,oil,eggs and extracts to the softened oats. Mix well.

In a medium bowl,combine the flour,sugar,baking powder,baking soda,salt and cinnamon. Add dry ingredients to the wet and mix just until combined.

Spread the batter into prepared pan evenly. Sprinkle the topping evenly over batter and pat down gently into the surface of the bread. 

Bake 50-60 minutes, or until edges pull away from the pan slightly and a toothpick inserted in the center comes out clean.

Cool in pan for 10 minutes,then remove to a wire rack for cooling.

** Like all of my quick breads,we don't eat it until the next day. Once it's comepletely cooled, I wrap it up in plastic wrap and allow it a 24 hour resting period. The resting allows the flavors to really mingle and gives the bread a chance to rest and become even more moist**

Yield: 16 slices
Source: My Gourmet Connection