Banana bread… a variation

I make a lot of banana bread in this house. Our 19 month old son loves a banana as a midmorning snack and, although we all enjoy them, sometimes a bunch of bananas goes overripe before we can get through the lot. Luckily, you can freeze them. Now, they don’t tend to survive the thawing process intact (ice crystals, cell walls, ugly bags of mostly water, etc.) so the best thing to do is to use them in a cooked application. Even though we have  an ice cream machine (perhaps in a future post), banana bread tends to be the go-to in this household. Anyway, ofttimes I feel the need to mess with a recipe, so…

Banana Oatmeal Loaf with Blueberries

3 medium bananas (frozen, then thawed is best)

1/2 cup rolled oats

1 1/4 cup flour

1/4 cup honey

2 large eggs

1/2 cup sugar

8 oz frozen blueberries (coated in a scant tbs of flour)

1/2 cup vegetable oil

1 tsp baking soda

Dash of cinnamon

Preheat oven to 350. Grease and flour a 9 x 5 loaf pan. Whisk together the oil, eggs, sugar and honey in a large bowl. Add bananas and mash into the oil/egg mixture. Set aside. In another bowl, mix flour, oats, cinnamon and baking soda. Pour the dry bowl into the wet and mix thoroughly – you don’t want to see any dry patches in the batter. In your now-empty dry bowl, add blueberries and a tsp of flour. Toss and then add to the batter. The flour ensures the blueberries don’t sink to the bottom of the loaf. Pod batter into the loaf pan and bake until a toothpick inserted in the loaf comes out clean – around 50 minutes to an hour. When done, set aside on a cooling rack for 15 minutes before turning out the loaf onto the rack to let cool completely. Wrap in foil and refrigerate. Enjoy for breakfast or afternoon tea if you are feeling refined.


One response

  1. When my boys were the age of your son, they would eat them non-stop. Now however at 9 and 12, they won’t touch them. I buy bananas and put them straight into the freezer to use for smoothies. Your bread looks awesome.

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