Saturday, May 19, 2012

Breakfast Banana Bread

I've had this recipe since my daughter was born and it has been a family favorite ever since.  It is from the cookbook which was very popular at the time called Feed Me I'm Yours, which had a lot of good recipes for babies and toddlers... and for grownups!


Breakfast Banana Nut Bread

¼ C     Butter, room temp (sometimes I use 1/2 Cup, or one stick)
½ C     Brown Sugar
1          Egg, beaten
1 C      Oatmeal (uncooked)
4 – 5    Ripe Bananas
1 t        Vanilla

1 ½ C Flour
2 t        Baking Powder
½ t       Baking Soda
½ t       Salt
½ C     Nuts, chopped (optional)

Cream butter and sugar until light.  Add egg and mix well.  Then add oatmeal, bananas, and vanilla.  Mix well.

Combine flour, baking powder, baking soda, and salt.  Add to first ingredients and stir only long enough to moisten the batter.  Add nuts if necessary, stir gently.

Grease loaf pan, pour in batter.  Bake at 350 degrees for an hour or until bread tests as done (I usually check after 45 minutes).

I often bake these in mini loaf pans and they take approx. 30 min. in my oven.

Cool before eating if you can wait... that doesn't always happen at our house.  It's actually better the next day.

3 comments:

The Makeup Theory said...

I'm always looking for a new way to use our ripe bananas. Thanks so much for this recipe, I will give it a try!

gracielynn's said...

I'VE MADE banana bread for years but always like to try new recipes . thanks.
my neice's 4 yr old doesn't eat like he should & it is a worry..
so I wonder if I could add mashed carrots , maybe 1/2 a cup to this recipe.. Many sugguest adding mashed veggies like carrots to meatloaves & spag. sauce :-)
just a thought. ( SO enjoying your blog too )

becka said...

I have this same book from when my children were little and found it had a lot of good recipes and ideas. I especially liked the tip for wrapping cookies in plastic wrap and then putting them in the oven to "shrink wrap" them for bake sales, etc. The section on allergy cooking has been helpful when we have guests with food allergies.