Autumn Banana Bread


Cream in a bowl until light colored and fluffy – approx. 2 minutes
½ cup Butter, softened
½ cup Brown Sugar

2 Eggs, whole
1 ½ cups Banana pulp
¼ cup Heavy Cream (If you are watching calories, milk will do)
1 tsp. Vanilla Extract

Combine and add to above:
1 ½ cups AP Flour
½ cup Oatmeal, Quick
1 tsp. Baking Soda
1 tsp. Baking Powder
¼ tsp. Salt

Stir in:
1 cup lightly toasted Walnuts

Pour batter into a parchment* lined loaf pan or well-greased loaf pan. Bake approx. 1 hour and 15 minutes or until toothpick comes out clean when inserted into center top. Cool completely in pan if parchment was used. If you just greased your pan, cool bread for 15 minutes and then tip out onto cooling rack.

Parchment is found in grocery stores with other wraps. It’s a great tool that professionals use all the time. Not only will your bread not stick to the pan because of the parchment, but it allows for something to “grab” when removing the bread from the pan (see the above picture). Also, it cuts clean-up time!


About bakingway

Baker/Pastry Chef for over 25 years.

Posted on October 2, 2010, in Bananas, Breads and tagged , , . Bookmark the permalink. 4 Comments.

  1. So glad you Are BACK Chris! I’ve missed you!

  2. Wonderful to find your blog.
    Love Banana bread! This looks delicious – can’t wait to make some, with the kids. Thanks for sharing.

  3. what if you use regular oats the old fashioned kind? will it be too dry?

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