While preparing for a possible storm heading towards the Charleston, SC area I was trying to use up ingredients so that we wouldn’t be wasting them if we lost power. I had bananas, white wheat flour in the freezer, walnuts, eggs… hmmm… I also had some steel cut oats that I needed to use. I found a recipe for banana bread with oatmeal. I looked for a recipe specifically with oatmeal because I thought that would keep us full longer if we did lose power. (We did not, Charleston was OK during the storm). I found one on MyRecipes.com – I always have luck with Cooking Light recipes, and this one was no different. I always read through comments of a recipe before making it. You get some good feedback and some great suggestions at modifications. I changed a few things to make it less sweet, less (oil) fat, with more protein (nuts, which is fat, but good fat). This was really good, I was thrilled that I could use the steel cut oats for this bread. I will definitely make this again!
Visually, I think the few regular oats sprinkled on top before baking with a pinch or two of course sugar makes it so pretty!
Banana Bread with Steel Cut Oats and Walnuts
Serves 10 people
- ½ cup brown sugar
- 3 tablespoons canola oil
- 4 tablespoons unsweetened applesauce
- 2 large eggs
- 3 bananas
- 1 cup oatmeal (I use Steel Cut)
- ½ cup milk
- 1 cup unbleached flour
- 1 cup white wheat flour
- 1 tablespoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½-1 cup chopped walnuts
- 1-2 tablespoon regular oatmeal
- ¼-½ teaspoon turbinado sugar
- Preheat oven to 350℉, grease 9×5” loaf pan.
- In large bowl combine brown sugar, canola oil, applesauce and eggs.
- In another bowl combine bananas, oats and milk. Add to brown sugar mixture (above).
- In large bowl combine unbleached flour, white wheat flour, baking soda, salt and cinnamon. Mix together, and then add to brown sugar banana mixture. Stir in walnuts.
- Pour mixture into loaf pan, sprinkle with oatmeal and a few pinches of turbinado (Sugar in the Raw) sugar.
- Bake for approximately 1 hour 10 minutes (keep checking – I baked mine on convection and it was ready in 55 minutes) – bake until you can insert a toothpick in the center and it comes out clean.
- Cool & slice.
After this cools I slice, wrap in waxed paper and drop into a freezer bag. It’s nice to have individual slices to grab when you’re in a hurry!
Catch you back here tomorrow!