I saw this recipe by Julie from The Roasted Root on Pinterest and new I’d have to try it. I love banana bread, and I love oatmeal, and I loved the sound of this recipe! I made the recipe this morning, adding in a half of a chopped pink lady apple, as I usually add apple chunks to my banana bread. I also substituted Lactofree milk for the Almond milk because someone in my family is lactose intolerant.
Verdict: I love the consistency of this once it’s cooled and refrigerated. When I first removed it from the oven and cooled and sliced it, the bottom was a little ‘wet’. That could be because I lined my tin with parchment paper. It is also not sweet enough for my liking. That could be because I didn’t use almond milk. I slathered a bit of strawberry jam on the top and that made it tastier. Otherwise, it’s a bit bland as is. I would add a little more maple syrup or even some splenda to the recipe next time. But I’ll definitely make this again. This is a great snack for afternoon tea, or to have as breakfast on the go.
Click here for the original recipe from The Roasted Root
Here’s the way I made it:
- 2 cups old fashioned oats
- 2 teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 ripe bananas, mashed
- 2 eggs, lightly beaten
- 2 cups lacto-free milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup apple, peeled, cored and cut into small chunks
- Preheat the oven to 350 degrees F. Lightly oil an 8” x 8” baking pan.
- In a mixing bowl, combine all of the dry ingredients and stir.
- In a separate mixing bowl, mash the bananas. Add the eggs and whisk them in with the mashed bananas. Add the remaining “wet” ingredients and stir.
- Pour the dry ingredients in with the wet and stir to combine.
- Pour this mixture into the oiled baking pan.
- Bake in the oven for 35 to 40 minutes or until the center tests clean.
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