I have a favorite banana bread recipe. It’s a recipe I have been using since I was a young girl and first learning to cook. Funnily enough, the base recipe is the recipe that came with the Oyster mixer. I have adjusted and tweaked it over the years, but it is definitely my go to.
So that is what I compare all banana bread too. If it is a 10, this one is a 6.
The banana flavor is good. I ended up using three bananas, I think it would have been better with four.
The oats are what make this bread different. I still haven’t decided if that is good or bad.
The bread has a crunchiness to it because of the oats.
The bread is moist and goes great with a little butter.
BANANA LOAF
1 1/2 Cups Sifted Flour
2/3 Cup Sugar
2 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
1 1/4 Teaspoons Salt
3/4 Cup Oats
1/4 Cup Shortening, Melted
2 Eggs, beaten
1/3 Cup Buttermilk
1 Cup Mashed Banana
Sift together flour, sugar, baking powder, baking soda, and salt. Stir in oats. Add shortening, eggs, milk and banana, stirring only until dry ingredients are blended. Fill a greased loaf pan 1/2 full. Bake in a preheated 350 degree oven for 50 to 60 minutes. Remove from pan and cool.
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