Oatmeal Banana Bread

This is one of the best things I have ever made. I have had a favourite banana bread for years, but today I felt compelled to come up with a new one.

Cold weather always makes me want to bake, but I’m pretty sure that the Manitoba Holiday Food basket sitting on my counter beside a spotty bunch of bananas was responsible for my sudden burst of inspiration. Grabbing the Adagio Acres Naked Oats and Canola oil out of the basket, along with those bananas, I was well on my way to making something awesome.

There are a few things in this bread that contribute to its awesomeness. The Naked Oats give it body and texture, and a nice little crunch on top. The Canola oil, bananas and yogurt give it a nice moist, fluffy crumb. (I used full-fat banana-flavoured yogurt, because that’s what was in my fridge, but you can use whatever you have on hand.) The bread gets its sweetness from agave nectar and a little bit of brown sugar – feel free to substitute honey or maple syrup for the agave, but keep in mind that they may affect the flavour.

Oatmeal Banana Bread

Dry ingredients:
1 1/2 cups unbleached flour (I use Robin Hood Nutri-blend for a little extra fibre)
1 cup Adagio Acres Naked Rolled Oats, plus a small handful for the top
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
Wet ingredients:
4 medium bananas, mashed (1 heaping cup)
1/4 cup canola oil
1/4 cup agave nectar
2 Tbsp brown sugar
1 large egg, beaten (or 1/4 cup Egg Beaters)
100g container yogurt (banana, vanilla or plain)
1 tsp vanilla
Preheat oven to 350 degrees.
Line bottom and two sides of a loaf pan with parchment paper; spray with canola oil spray.
Whisk together dry ingredients in a medium bowl. In a smaller bowl, stir together wet ingredients. Add wet to dry and fold together until just combined.
Pour batter into prepared pan. Sprinkle with oats.
Bake for 50 minutes, or until bread is golden and a toothpick inserted in center comes out clean.
Allow to cool at room temperature before slicing. (Yeah, right.)
Makes one loaf.

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