about me

    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

    Contact Emily

    For general inquires, contact: EmilyBMalone@gmail.com.

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    Looking forward to chatting with you!

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    A Look Back.



Whole Wheat Oatmeal Banana Bread.

I have had a bunch of icky bananas staring at me for days.  I’ve already made a few different variations on banana bread with things like blueberries or chocolate chips, but this weekend I decided to just do something simple.  No crazy add-ins (although you could certainly add your own), nothing fancy – just tasty, fluffy, and oh so delicious banana bread. 

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I love the simple addition of rolled oats to this loaf – it gives it just a bit more texture and nuttiness, not to mention that oats pack a nutritious punch.  This batch didn’t even make it through the weekend – oops.

Whole Wheat Oatmeal Banana Bread

by Emily Malone

Prep Time: 10 minutes

Cook Time: 55 minutes

Ingredients (1 loaf)

  • 1/2 cup brown sugar (loosely packed)
  • 1/4 cup maple syrup
  • 1/4 cup coconut oil
  • 1/4 up unsweetened applesauce
  • 4 ripe bananas, mashed
  • 1/4 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla
  • 2 cups whole wheat flour
  • 1/2 cup rolled oats
  • 1/2 teaspoon baking soda
  • 1.5 teaspoons cinnamon
  • 1/2 teaspoon kosher salt

Instructions

Add sugar, syrup, applesauce, and coconut oil to stand mixer and beat until well combined. The oil won’t get fluffy like butter, but that’s okay. Don’t panic.

In a separate bowl, combine soy milk (or other non-dairy milk) with the apple cider vinegar. This is a trick for making vegan buttermilk. If you don’t have apple cider vinegar, you can also sub with lemon juice – I just thought the AC would compliment the applesauce.

Since I don’t get many opportunities to cook with two free hands these days, I came up with a new solution this weekend – cooking lessons with Cullen!

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I strapped him on facing forward in the Moby wrap, and told him all about what I was doing while I baked.  Doesn’t he look pumped?

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Back to the bread – add the soy milk, vanilla, and mashed bananas to the mixer and combine.  In another bowl, mix together your dry ingredients – whole wheat flour, rolled oats, baking soda, cinnamon, and salt.

Slowly add the dry ingredients to the stand mixer, and mix until just combined.

Grease a loaf pan and spoon in batter evenly.  Bake for 55 minutes on 350 degrees…

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Slice and serve!

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I prefer my banana bread with a big hunk of Earth Balance smeared on top, but it certainly doesn’t need it. 

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This isn’t an overly sweet banana bread, which allows the great flavor of the banana to stand out.  And as much as I hate using this word, I’m going to suck it up and tell you that this bread is incredibly moist – melts in your mouth.

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Enjoy!

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83 Comments so far
Leave a comment

Alexis @ Hummusapien     at 12:34 pm

This sounds so healthy and yummy…now I just have to see if I’m patient enough to let my bananas ripen! I just threw away two bananas that were literally black…darn, shoulda made banana bread.

Culllen looks so adorable watching you bake!

[Reply]

Leah     at 4:37 pm

This looks delicious. I will definitely be making this soon!

[Reply]

Lexi @ Cura Personalis Foodie     at 6:37 pm

Looks like Cullen is becoming quite the baker!!! Must try this b-bread asap :)

[Reply]

MarionInMontreal     at 1:22 pm

Hi Emily! Looks so yummy!! I bought a bunch of ripe bananas yesterday and this recipe is healthier than my usual banana bread recipe!

What could I use instead of the applesauce? 1 egg?

Cullen seems to enjoy watching you baking, so cute!

Thanks!!

[Reply]

Courtney @ Fitness With A Fork     at 8:09 pm

I just found your blog through Jen at PBR! I love banana bread and I love trying different recipes for it! I can’t wait to try this one! :)

[Reply]

Clare     at 2:41 pm

Perhaps not the most useful recipe review since I made a bunch of substitutions with what I had on hand (canola oil instead of coconut, 1 egg instead of applesauce, regular milk) — but this recipe came out FANTASTIC. Thanks for sharing it Emily!

[Reply]

Justeen @ Blissful Baking     at 7:12 pm

Just had a slice of this banana bread warm out of the oven – it was wonderful! I followed the recipe exactly except I used coconut milk instead of soy milk and white whole wheat flour instead of regular whole wheat. Sooo delicious with peanut butter spread on top!

[Reply]

Blueberry Walnut Banana Bread. | Daily Garnish     at 7:22 pm

[…] know, I know.  More banana bread.  Even though I just made oatmeal banana bread last month, I felt compelled to make more.  One of the recipes I get feedback on most often is […]

Fiona in the Bronx     at 4:42 pm

This recipe is perfect! Easy to make, and delicious! The way things are going, it won’t last the night, much less the weekend! Yum! And Thanks!

[Reply]

Breanne     at 5:42 pm

Made this tonight and it was amazing!!! My boyfriend hates healthy and loved this! Thank you!

[Reply]

Emily Malone Reply:

Glad to hear it! :)

[Reply]

Amy     at 7:42 am

I LOVE, LOVE this recipe. But I have a question about the coconut oil. I usually melt it and measure it in the liquid form. Do I need to do that, or can I just measure it as a solid out of the jar?

[Reply]

Lindsay     at 11:42 am

Hi Emily! I wanted to make this into muffins instead of a loaf. Is there anything I should change? Can you suggest a baking time?
Thanks!!

[Reply]

Suzanne     at 9:24 am

I’ve just started reading your blog. I found your pregnancy posts and that’s what hooked me. I’m currently 10 weeks along (and anxious to be a bit further so I can finally announce to the world!). I made this banana bread over the weekend. I crave bread, pasta and any other carbs I can get my hands on. This recipe was very tasty – and I like the use of rolled oats for some additional nutrion. I feel like I haven’t been eating well this first few weeks, so I’m happy to get in any tiny bit of nutrition I can!

[Reply]

Recipe: Apple Pear Oatmeal Bread     at 6:21 am

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[…] was time to make some banana bread. A quick search of recipes using SpringPad on my iPhone located this recipe by Emily Malone on the Dailly Garnish […]

banana bread muffins | ...but can she bake     at 2:43 am

[…] Since I arrived home from my travels about a month and a half ago, life has been a little upside down. House guests (which were actually the best), new jobs, semi-new homes, lots of dining out and not a lot of time for thinking or baking. I’m not exactly complaining… I’m just sayin’. It’s been crazy. Even now, a week after my house guests departed, I still can’t seem to find a rhythm. I guess this might take a while.In the meantime, I’ll make muffins. It seems to be what I do when I’m having trouble re-adjusting.Chocolate Banana Bread Adapted from Daily Garnish […]

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