This month at Bread Bakers, our host Pavani asked us to revisit themes and make something which we missed. It gave a nice opportunity to go back and see all those themes which I missed. One theme caught my interest immediately. That is Oats. I have been baking regularly with oats lately and Sruti seems to love them, so I chose to do a quick bread with oats. As soon as I saw the theme, I selected the recipe and made it the same day. This happened nearly a month back. I love banana breads among quick breads. They are easy to make without eggs and the texture turns out amazing every time. These are best for breakfast too.
I made it early morning and Sruti took it as her snack. She doesn’t take the bakes for just her snacks but also for her friends. So the whole bread went and the empty box came back. And the review was fantastic. What more can I ask for? I made this bread in the smallest loaf tin I had, but still the bread filled only half the tin. So use your smallest tin and fill the tin to 3/4th. This bread doesn’t rise much, but the texture is so good. This is a dense bread full of banana flavour. The top is nice and crunchy while the crumb is soft. You can also use choco chips to top this bread. Next time I will add choco chips and I am sure my daughter would love it. You can also make muffins out of this batter. You might get 4- 5 large muffins.
Makes one small Loaf
Ingredients:
Oats – 1/3 cup
Wheat Flour – 1/3 cup
Baking Powder – 3/4 tsp
Banana – 1 medium ( 1/4 cup mashed)
Ghee – 2 tbs
Brown Sugar – 2 tbs
Milk – 1/3 cup
Procedure:
Preheat oven to 175°C.
Grease and line a small loaf tin.
Mash the banana and add brown sugar.
Mix well.
Add ghee and whisk until all the ingredients are combined.
Now add milk and mix.
In a separate bowl combine oats, wheat flour and baking powder. Mix well.
Add this to the banana mix and mix to for a thick batter.
Pour this in the prepared tin and sprinkle a little oats on top.
Bake in preheated oven for 25-30 minutes or until the top is golden.
Remove the loaf from the tin and cool on wire rack. Slice it up and serve.
Oats Banana Bread Recipe - #BreadBakers
Ingredients
- Oats - 1/3 cup
- Wheat Flour - 1/3 cup
- Baking Powder - 3/4 tsp
- cup Banana - 1 medium 1/4mashed
- Ghee - 2 tbs
- Brown Sugar - 2 tbs
- Milk - 1/3 cup
Instructions
- Preheat oven to 175°C.
- Grease and line a small loaf tin.
- Mash the banana and add brown sugar.
- Mix well.
- Add ghee and whisk until all the ingredients are combined.
- Now add milk and mix.
- In a separate bowl combine oats, wheat flour and baking powder. Mix well.
- Add this to the banana mix and mix to for a thick batter.
- Pour this in the prepared tin and sprinkle a little oats on top.
- Bake in preheated oven for 25-30 minutes or until the top is golden.
- Remove the loaf from the tin and cool on wire rack. Slice it up and serve.
Hi thanks for the reciepe. Should the old be pulsed once in mixer grinder before been added ?
Not necessary. Just add it directly.
Hi, what kind of oats do you use for this recipe? Is Quaker oats ok for this recipe? Would appreciate your input on this. Thanks in advance
I have used quick cooking oats. Use any brand.
Hi
Can we use butter instead of ghee for this oats banana cake
Linu
Yes, you can. Melt it and use the same amount as ghee.
Looks so filling, nutritious, and delicious! Gorgeous bread.
Love that crunchy topping! You’re right that bananas are a good choice for an eggless bread.
Such a simple and easy to make banana bread Gayathri. Love the use of oats – adds so much nutrition to the recipe. Good one.
Nothing better than banana bread and this recipe sounds like a winner.
I love banana bread and oats – so this fiber rich version of banana bread must be so delicious!
I’d love waking up to a slice of this bread!
I love wholewheat and Oats in any bread, and the addition of banana makes it so special, especially with the addition of ghee here, Gayathri !
This is a very healthy loaf and I loved the addition of ghee. Lovely colour too!
Hi Gayathri,
Thank you for excellent recipes, and this one is quite healthy. I tried it yesterday with twice the quantity from the one listed in your recipe. I used 8×8 baking pan. I saw 2 issues, the bread did not rise as much as yours and it was not sweet. I used a ripe banana, and it measured to about 1/2 cup. Any guidance from you will be very helpful.
Thanks,
Meghana
Hi Megha, thanks for trying. The recipe is mildly sweet so if you want it sweeter, increase the sugar in the recipe. Also it doesn’t rise much and is denser in texture. Use a smaller pan for height.
Can i use jaggery in this recipie instead of brown sugar?
Yes, you can. Use same quantity.