Not every morning in my life is filled with Chocolate Chip Buttermilk Pancakes and Chocolate Chocolate Chip Banana Bread… not when things like my ten year class reunion and bathing suit season loom just around the corner. For real friends, those are two scary things. At least I don’t have to go to my ten year reunion in my bathing suit. Can you imagine the horror!? Yea… so there’s always a silver lining.
I’d like to introduce you to Low Fat Oatmeal Banana Bread. If this bread were one of your dear friends from high school, it would be that friend who wore old lady shoes because they were the most practical, and played the trombone, and was the super smart editor of the school newspaper. This bread would be the friend that was super sensible, and sweet and just downright made you feel good about your day.
Go ahead, think of this Low Fat Oatmeal Banana Bread as your friend… and then it eat. No, there’s nothing weird about that.
This bread is packed full of happy, heart-healthy oats, cinnamon spice and crazy ripe bananas. It’s just the thing to throw together over the weekend, slice up, wrap individually, and freeze for breakfast for the entire week. I just grab a slice from the freezer as I’m running out the door, and by the time I have a chance to eat it, it’s perfectly defrosted. Of course the microwave and toaster oven work wonders too.
Low Fat Oatmeal Banana Bread
adapted from the Weight Watchers site
makes 1 loaf of 10 slices, 4 points per slice
– 1 1/4 cup all-purpose flour
– 1/2 cup packed brown sugar
– 1/2 tsp salt
– 1/2 tsp baking soda
– 1/4 tsp baking powder
– 1/2 tsp cinnamon
– 3 tsp canola or walnut oil
– 1 large egg, beaten
– 2 medium egg whites, beaten
– 3 large bananas, ripe
– 1 cup uncooked old fashioned oats
Preheat oven to 350°F. Grease and flour a loaf pan and set aside. In a large bowl, stir together dry ingredients including the oats and cinnamon.
In a smaller bowl, mash bananas with a potato masher or fork. Add oil and whole egg and mix thoroughly.
Add the wet ingredients to the dry and mix well. Batter will be fairly thick.
In a medium sized bowl, with an electric hand mixer, beat the egg whites until medium stiff peaks form. Fold the egg whites into the batter in three additions.
Pour batter into pan and bake until top of loaf is firm to touch, 45 to 50 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes. Slice loaf into 10 equally sized slices.
Deanna
This looks so amazingly yummy, a great breakfast snack. Thanks, cant wait to try this.
Liz in Atlanta, GA
I have made Cooking Light’s banana bread several times with great results, but I like the idea of adding the oats for a little something different. This looks delicious!
Liz
I’ve made Cooking Light’s banana bread a few times with great results, but I like the idea of adding the oats for something different. It looks delicious!
Betsy
This is perfect! I have 3 bananas on my counter that are past their peak, and I needed a recipe for them. This looks great, thank you! :)
Angela
I have several desperate bananas sitting on my counter, waiting to be “repurposed” into something delicious that is NOT my same old banana bread recipe. Here it is!
soul-fusion
you read my mind with this one. I have several ripe bananas hanging out in my freezer and I’ve been toying with the idea of tossing some oats into my banana bread to see what happens . . . now I can just steal your recipe instead! Thanks!
Cristine
Looks fantastic! Can’t wait to try it!
Maggy_Keet
I lurv banana bread – just made vegan banana bread last night (with little pieces of dark chocolate)…it’s good energy food and I need it!
Michelle
I <3 banana nut bread and the fact that it has oatmeal in it too…*sigh*. Just wonderful, Joy!
Jenny
Joy, this looks DELICIOUS! and perfectly timed as we are working on losing a few pounds without giving up the loving shown through homemade bakedgoods!
I started two one pot gardens last night following your lead! When do we get an update of yours?
Thanks so much!
Phoo-D
Thank you for this Joy! I needed a healthy breakfast bread recipe. We made carrot muffins over the weekend but somehow my “healthy” intentions turned into the love child between a cupcake and a muffin. I love your use of walnut oil- brilliant. I have never thought to use mine in baked goods. What a great idea.
Jess
Joy, I am laughing, because I am 40 days away from my 10 year high school reunion and am frantically exercising and trying to eat healthier in preparation for it!
This recipe looks wonderful – thanks for sharing!
Scate
I have never had oatmeal in banana bread – sounds perfect to make it more breakfast friendly. I wonder if I could sneak cardamom into this recipe…
Dani
i am ALWAYS on the hunt for new banana recipes and i can make this one fit into my new diet no problem!!!
thanks for sharing :)
2frugalfoodies
YUM. I can’t wait to try this! Thanks, Joy!