Banana Strawberry Oat Bread

Banana Strawberry Oat Bread

3 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
dramacatz
Recipe by  dramacatz

“This was a great way to use up those bananas that have been sitting on the counter and those strawberries that were sitting in the fridge! Super tasty and a healthy snack!”

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Ingredients

Adjust Servings

Original recipe yields 2 loaves

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour two 5x9-inch bread pans.
  2. Place strawberries in a bowl and sprinkle with 1 tablespoon sugar.
  3. Mix whole wheat flour, all-purpose flour, oats, 2/3 cup white sugar, baking powder, and cinnamon together in the bowl of a stand mixer.
  4. Stir bananas, eggs, and oil into strawberry mixture; pour into flour mixture. Beat mixture using the stand mixer until batter is just combined. Divide batter between the 2 prepared bread pans.
  5. Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, 25 to 35 minutes.

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Reviews (3)

Rate This Recipe
lizlefrancois
0

lizlefrancois

I added honey (1 tablespoon ) to bananas and a pinch of salt. Came out hearty and a great way to use up my strawberries and bananas

happyschmoopies
0

happyschmoopies

I was looking for a healthier version of a quick bread to use up some bananas and strawberries. I thought there were several problems with this bread. I thought it would have a lot of flavor with the bananas, strawberries, cinnamon,& vanilla, but, I thought it was lacking something. I think it may need some extra cinnamon and maybe even a touch of salt to bring out the flavors. It was a little drier than most quick breads, but, it did use less oil. Maybe adding a little applesauce would help. My husband thought it needed to be sweeter also. I guess that would defeat the healthier side of it if more sugar was added though! Maybe a mixture of brown and white sugar? The previous reviewer suggested putting the bread into one loaf pan. Although it does make shorter loaves I think I would keep them in two pans. It took 25 minutes to bake in two pans it was perfectly golden on top. I think if you put it into one pan it would burn on the top and bottom before it is cooked. I would not make this again - there would be too many changes to it for me to make the recipe to our liking.

Lynnette Purvis
0

Lynnette Purvis

Like the author of this recipe I was looking for a way to use up bananas and strawberries.This recipe is good and I will make it again, however the instruction to use 2, 9 by 5 loaf pans is unnecessary. You can easily cook it all in one. Because I didn't know better and only had one loaf pan I made half as muffins. Still tastes good but ended up with a short loaf. Next time I make this I will add a tablespoon of molasses as it could use a little brown sugar flavor.

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Nutrition

Amount Per Serving (20 total)

  • Calories
  • 130 cal
  • 6%
  • Fat
  • 3.4 g
  • 5%
  • Carbs
  • 22.4 g
  • 7%
  • Protein
  • 3.3 g
  • 7%
  • Cholesterol
  • 42 mg
  • 14%
  • Sodium
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

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