Banana Orange Oats Bread
Ah!! The aroma of banana bread baking in your oven…isn’t just that enticing aroma a good enough reason to bake anything with bananas???? For me, it certainly is The whole house smells so good and hubby dear and my doggy (Milo) are always hovering around in the kitchen, waiting for a slice! This time, I mixed in some orange zest with the banana bread recipe, and you can imagine what I’m talking about! No, if you cannot, do try this recipe and you will definitely know what the fuss is all about The combination of orange, banana and vanilla results in a scrumptious bread.
Now here’s a secret, I actually like to let a few bananas get over ripe, so we can’t eat them, I get to bake them! So I had planned to bake banana bread this time and had a lot of oranges and bananas from my visit to the farmer’s market. I was looking for a low fat banana bread recipe, and I found this recipe. I have only slightly modified the recipe, reduced the sugar a little bit, substituted half a cup of flour with ground rolled oats and used no nuts. The bread was very very moist, had little specks of orange color from the zest, so flavorful and had a nice crust. The best part is, it uses only 4 tbsp of oil for 2 loaves!! Without further ado, lets get to the recipe now.
Sugar – 1 1/4 cups
Canola oil – 1/4 cup
Eggs – 2 large
Bananas – 1 1/4 cups mashed/pureed
Orange juice – 3/4 cup
Orange zest – 1 tbsp
All-Purpose flour – 2 1/2 cups
Ground rolled Oats – 1/2 cup (I use the quick cooking oats, substitute with AP flour)
Pure Vanilla Extract – 1 tsp
Baking powder 1 1/2 tsp
Baking soda – 1 1/2 tsp
Salt – 1/2 tsp
Walnuts – 1 cup (optional, I didn’t use this)
- Preheat oven to 325 F.
- In a mixing bowl, combine the sugar, oil and eggs; mix well. I use a hand mixer for this step and mix until the mixture is pale yellow in color.
- Stir in pureed bananas, vanilla extract, orange zest and orange juice. Mix until combined.
- In a separate bowl, sift together the dry ingredients.
- Add dry ingredients to the banana mixture, beating just until moistened.
Tip: I like to use a whisk for this step and mix just until the dry ingredients blend into the wet. I have observed that if I use a hand held mixer for this step, the cake/bread turns out bulky and with large air holes.
- Stir in walnuts. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans.
- Bake at 325 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to a wire rack to cool completely.