Banana bread is that one treat that is always a hit no matter what time of day. We buy a lot of bananas in our house. We like to eat bananas as snacks, a quick breakfast, or on peanut butter toast. Because we buy so many bananas on a weekly basis there is that chance that we may not be able to eat all of the bananas before they get too ripe. This is where classic banana bread comes in. Everyone knows that banana bread is the go-to thing you make when you have overripe bananas on hand. The other option is, of course, to just freeze the bananas and use them in a smoothie later on. But because I make most of my families meals from scratch at home, rarely do we eat out, preparing the same things over and over again can get a little boring. I like to switch up the way I make things much to my families dismay. I’m always looking to improve on a classic. Maybe I’ll make it better and find our next favorite recipe or it won’t be that great and be a learning lesson on what not to do. Cooking for me is my therapy. I love the challenge of creating something delicious from scratch.
So this week, you guessed it, we had a few too many bananas laying around on the counter top. I had a hankering for something with oatmeal but also needed to use up the bananas that we had. So I decided to combine two things that I love: baked oatmeal and banana bread. The end result satisfies both cravings. You get the rich, banana bread flavor with the heartiness of the oatmeal for a perfect combination. This recipe is great for a snack or a quick morning breakfast.
Baked Banana Bread Oatmeal
- 3-4 ripe bananas
- 2 eggs
- 1 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 tsp pure vanilla extract
- 1/4 cup vegetable oil
- 1/4 cup unsalted butter
- 2 tbsp whole milk
- 2 tsp baking soda
- 2 cups all-purpose flour
- 1 1/2 cup old fashioned rolled oats
- 1/4 tsp Himalayan pink salt
- 1/2 tsp cinnamon
Preheat oven to 350°F.
In a bowl combine dry ingredients: flour, oats, baking soda, salt, and cinnamon. Set aside.
In a mixing bowl, on low speed beat bananas until smooth. Add eggs, sugars, vanilla, vegetable oil, butter, and milk. Continue mixing on low speed until combined.
Once the wet ingredients are combined, slowly add in the dry ingredients continuing to beat on low speed. Once all of the dry ingredients have been combined with the wet ingredients, transfer the mixture to a greased, 13×9 in. glass pan.
Bake in the oven at 350°F for approximately 20-30 minutes or until golden brown and toothpick comes out clean when poked in the center. If the baked oatmeal becomes too brown, cover with aluminum foil for remainder of cooking time.