Thursday, 11 October 2012
Maple Oatmeal Banana Bread
If you were to ask me what is my favorite type of bread, I'd have to say that it's banana bread. I know, this is kind of cheating. It seems as though whenever I'm to choose between savory or sweet, I will choose sweet. Always.
So this morning I tried something a little bit different. Instead of making a sweet smoothie, or having a blueberry bagel, I decided to have something savory. Namely salmon with fried garlic bits and hollandaise sauce. Don't get me wrong, I LOVE this normally. But in the morning? Wow, this was the worst decision.
You know when you eat something garlic-y and the taste stays in your mouth for a long time? Well the taste of garlic would not leave. No matter how many times I brushed my teeth. No matter how many mints I sucked on, or pieces of gum I chewed. I had vampire-repellent breath.
So needless to say, I had a hankering for something sweet all day to balance out this savory breakfast that I thought would be a good idea (at the time. But never again)
This was the perfect end to the day. Next time, I will remember to start with this instead.
What you'll need:
-3/4 cup all-purpose flour
-3/4 cup whole wheat flour
-1/2 cup maple and brown sugar instant oatmeal
-1 teaspoon baking soda
-1/3 cup white sugar
-1/3 cup brown sugar
-1/2 cup butter, softened
-2 large bananas, ripe and mashed
-1 teaspoon maple syrup
1. Preheat the oven to 350˚F.
2. In a medium bowl, combine flours, oatmeal and baking soda.
3. In a separate bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs, banana and maple syrup.
4. Slowly mix in the flour mixture to the wet ingredients until fully incorporated.
5. Pour the batter into a lightly sprayed loaf pan and bake for 35-40 minutes, or until a toothpick inserted comes out clean. Let cool on wire rack.
You might also like:
Eggless Banana Scones
Eggless Banana Chai Latte Cookies