Oatmeal-Raisin Banana Bread
Adapted from: @Cooking_Light
Happy Father’s Day, honoring the best father in the world also known as my dad. He has supported me and provided for me beyond what I ever deserved, including with a continuous supply of delicious walleye and venison which often make appearances in my posts. In return I hope he enjoys this gift of a banana bread adaptation inspired by his favorite cookie flavor.
Yield: 12 servings (1 regular-size loaf or 3 mini loaves, cut into 12 slices), Calories: 185
- 1 1/2 cups all-purpose flour
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup regular oats
- 1 cup mashed ripe banana (about 2 large)
- 1/4 cup buttermilk
- 3 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 1/3 cup raisins, chopped
- Cooking spray
- 1/4 cup regular oats
- 1/4 teaspoon pumpkin pie spice or cinnamon
- 1 tablespoon brown sugar
- 1 tablespoon butter, melted
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Stir in oats.
Combine mashed banana, buttermilk, melted butter, vanilla extract, and eggs; add to flour mixture. Stir just until moist and fold in raisins.
Spoon batter into one regular-size loaf pan coated with cooking spray. Combine remaining oats, pie spice or cinnamon, brown sugar, and melted butter in a small bowl. Sprinkle topping over batter and lightly press.
Bake at 350° for 55 minutes (35 for mini loaves) or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack. Remove from pan and cool completely on wire rack.