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Barbara in VA

REC: Molasses Oat Banana Bread from CL.......not your mama's banana bread.....

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2567 posts
Joined: Dec 15, 2005


Posted to Thread #620 at 3:08 pm on Jan 29, 2006

Made this bread this morning and it is just fabulous. It does NOT taste like traditional banana bread, the bananas pretty much disappear into the molasses flavor. It is a very dark, rich tasting bread (if your not watching your calories a schmear of cream cheese would be wonderful.)

Molasses-Oat Banana Bread
From Cooking Light

Molasses gives this bread a rich, deep brown color and distinctly old-fashioned taste. Because of the whole wheat flour and oats, the chewy loaf won't rise very high.

1 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup regular oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2/3 cup sugar
1/4 cup butter, softened
1/3 cup dark molasses
2 large eggs
1 cup mashed ripe banana (about 2 bananas)
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray

Preheat oven to 350.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, oats, baking soda, cinnamon, and salt, stirring with a whisk.

Place sugar, butter, and molasses in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350 for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Yield: 1 loaf, 14 servings (serving size: 1 slice)

CALORIES 177(23% from fat); FAT 4.6g (sat 2.4g,mono 1.3g,poly 0.4g); PROTEIN 3.5g; CHOLESTEROL 40mg; CALCIUM 61mg; SODIUM 224mg; FIBER 1.6g; IRON 2mg; CARBOHYDRATE 31.9g

Cooking Light, SEPTEMBER 2003

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