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
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
Preheat oven to 175°C.
Grease and line a small loaf tin.
Mash the banana and add brown sugar.
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.
This month, we are catching up on old ‘Bread Bakers’ themes we missed out on. Our host of the month is Pavani at Cook’s Hideout. Check out what the Bread Bakers have baked up.
- Adjaruli Khachapuri from A Day in the Life on the Farm
- Banana Oats Bread from Gayathri’s Cook Spot
- Big Batch Dinner Rolls from Karen’s Kitchen Stories
- Breudher Cake from Passion Kneaded
- Coriander Garlic Pull apart Bread from Sara’s Tasty Buds
- Cranberry English Muffins from Cindy’s Recipes and Writings
- Fig Jam Friands from All That’s Left Are the Crumbs
- Garlic Cheese and Herbs Pull apart Bread from Ambrosia
- Herbed Wholewheat Garlic Knots from Sizzling Tastebuds
- Keema Naan from The Schizo Chef
- Peperoncini Focaccia Bread from Sneha’s Recipe
- Savory Almond Meal Bread from Palatable Pastime
- Sourdough Cinnamon Buns from Baking Sense
- Steamed Apple Date Bread from Food Lust People Love
- Vegan Gluten-free Banana Bread from Cook’s Hideout
- Whole Wheat Palak Naan from Cook with Renu
- Yeasted Lemon Bundt Cake from Anybody Can Bake
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.