All of this extra time at home has been a great opportunity to try out new recipes and to hone kitchen skills.
To the extent we can, we are supporting our local businesses through takeout orders. But, the reality is, ordering out for every meal is neither a healthy or financially reasonable option, so I’ve taken this extra time at home to try out and create some new recipes.
Since I’m still breastfeeding, making sure I get a healthy dose of galactagogues daily is high on my list of priorities and I’ve found oatmeal to be one of the easiest to incorporate into my daily meals. So, with ripe bananas and simple baking ingredients on hand, I was excited to whip up a hearty oatmeal banana bread – great for breakfast or a midday snack.
What I love about this recipe is that it is super simple. If you’re like me, an occasional baker who doesn’t like worrying too much about precision or fancy tools, then you’ll love this recipe. To create this recipe, I made a few minor adjustments to standard banana bread recipes. I substituted 1/2 cup of flour for oats, decreased the amount of sugar from 1 cup to 2/3 cup and added vanilla and cinnamon for more depth of flavor.
Prep Time: 10 Minutes | Cook Time: 55 Minutes | Servings: 10
1⁄2 cup butter, softened or olive oil
2/3 cup granulated sugar or brown sugar
2 eggs, beaten
3 ripe bananas, crushed with fork
1⁄2 cup oatmeal, rolled or steel-cut
1 cup all-purpose flour
1 tsp baking soda
1⁄2 tsp salt
1 tsp vanilla (optional)
1/2 tsp cinnamon (optional)
Preheat oven to 350º / 180º.
Cream together butter and sugar.
Add beaten eggs, crushed bananas and vanilla. Combine well.
In another bowl, sift together flour, oatmeal, baking soda, salt and cinnamon. Add to wet mixture.
Mix all ingredients until combined, but be careful to not overmix.
Pour into greased and floured loaf pan, 10×10 inch cake pan or muffin tray.
Bake at 350º / 180º for 55 minutes.
Let cool and serve!