Saturday, February 20, 2010

Lowfat Oatmeal Banana Bread

I got this recipe from our gorgeous and talented cousin, Cindy. I think she got it from one of her cousins who got it off of someone's blog...or something like that. Anyway, you can never have too many banana bread recipes on hand. It's always fun to mix it up a little and see how everyone likes it. Our kids are always the most honest around here about what they think of the food I make, so I was happy to see them going back for more and more throughout the (rainy) day today. Definitely a different texture than most banana breads, but still delicious. Thanks for passing on the recipe, Cindy!

(My camera was out of my possession for a couple of days, so you'll just have to use your imagination).

1 1/4 cups all purpose flour (I used white wheat flour)
1/2 cup brown sugar
1/2 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. cinnamon
1 cup old fashioned oats
3 tsp. canola oil
1 egg, beaten
2 egg whites, beaten
3-4 ripe bananas (I used 4)

*Mash bananas well, then add oil and the first beaten egg. Add dry ingredients. In a separate bowl, beat egg whites until medium peaks form. Gently fold into the banana mixture. Pour into sprayed pan (or pans) and bake 45-55 minutes at 350. (I made 3 smaller loaves and baked them for 30 minutes).

2 comments:

the cummard family said...

i'm making tomorrow. my mouth is watering.

Kenneth said...

Its Cara, Holl's friend. I made this with whole wheat flour and ground flax instead of oil. We liked. Thx, we love banana bread.

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