Oatmeal Banana Bread
There are more than eight million recipes for banana bread on the interwebs. Most are insipid and mushy. Thanks to toasted oats, this one is definitely not. And it's darned nutritious to boot. If you don't have ripe bananas, roast them skin on in a 300°F oven for 40 minutes until blackened and soft. As for the oats, don't even think about using the instant kind. Only old-fashioned rolled oats will do here.
Ingredients
Old Fashioned Rolled Oats Whole Grain6 ounces, not instant
(168g)Gold Medal All-Purpose Flour (caja)3 ounces
(84g)Pure baking soda1 tsp
(6g)Baking Powder1/4 tsp
(1g)Coarse Kosher Salt1/4 tsp
(2g)Grass-Fed Unsalted Butter8 tbsp, (1 stick), at room temperature
(112g)Pure Cane Sugar8 ounces
(224g)Eggs, Grade A, Large, egg whole2 large
(100g)Pure Vanilla Extract1/2 tsp
(5g)Bananas, raw1 cup, (2 to 3) very ripe, mashed
(238g)