Banana-Toasted Oat Bread
Toasting heart-healthy oats brings out their naturally nutty flavor that gives the impression this bread has many more walnuts than 1/3 cup.
  • 1 cup old-fashioned rolled oats
  • 1/3 cup walnuts
  • 1 pound very ripe bananas (about 3)
  • 1 cup low-fat (1.5%) buttermilk
  • 2 tablespoons extra-light olive oil
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 2/3 cup packed dark brown sugar
  • 1-1/2 cups all-purpose flour
  • 1/2 cup whole-wheat flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

1. Preheat the oven to 350°F. Spray a 9- x 5-inch loaf pan with nonstick cooking spray.

2. In a small baking pan, toast the oats, stirring occasionally, until lightly browned, about 10 minutes. In another pan, toast the walnuts until crisp and lightly browned, about 7 minutes. When the walnuts are cool enough to handle, coarsely chop.

3. In a medium bowl, with a potato masher or fork, mash the bananas. Add the buttermilk, oil, egg whites, vanilla, and brown sugar. Mix well.

4. In a large bowl, combine the all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt. Stir in the toasted oats and walnuts. Make a well in the center of the flour mixture and pour in the banana mixture. Do not overmix.

5. Spoon the batter into the loaf pan, smoothing the top. Bake for 55 minutes, or until a cake tester inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Turn out of the pan onto the rack to cool completely.

Nutritional Information
Per serving: 276 calories, 6g total fat (.9g saturated), .9mg cholesterol, 3.3g dietary fiber (1.1g soluble), 51g carbohydrate, 6g protein, 281mg sodium.
Good source of: riboflavin, selenium, thiamin, vitamin B6.

Date Published: 09/19/2005 > Printer-friendly Version

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