Only the best and sweetest bananas welcome in this recipe
2-3.5 bananas (super ripe)
cup of flour
.65 cup of oats
.5 cup of milk
tsp real vanilla
tbs of butter (room temperature)
7/8 tsp of baking powder
.25-.5 cup of brown sugar (made to your preference for sweetness and ripeness of bananas)
Plan of Attack
Preheat the oven to 325 degrees
Mash the Bananas in a medium mixing bowl. A potato masher works very well. Add wet ingredients and then add oatmeal, flour, baking powder, sugar and salt. Mix well with a wood spoon carefully to integrate the ingredients to a smooth batter.
Butter a loaf pan. Pour batter into the loaf pan and place in your oven.
Bake for 30-40 minutes, when a knife should be clean when inserted in the middle.
Comments: This is my favorite banana bread recipe. It also works as a muffin recipe which makes 9 muffins baked for 11-13 minutes. Somebody said recently: "Banana bread isn't healthy!" Then I said "You obviously haven't met mine!"
I could muse on banana bread recipes all day, every day, but I'll keep it brief. The vast majority of banana bread recipes call for refined ingredients, massive quantities of butter or oil and more sugar than this recipe. The trick is incorporating the oats, using a better banana-to-flour ratio and using only super ripe bananas. My trick: I freeze bananas when I have them in abundance in baggies with the correct amount of bananas for this recipe. The I take the baggie out, defrost them on my counter and bake my bread when I get home from work. The freezing and defrost process brings out the natural sweetness of the bananas and they're easier to work with. Don't let their de-frosted appearance fool ya- they're still good to use as defrosted banana soup!