This banana strawberry oatmeal bread is for those who enjoy a “less sweet” quick bread option. It tastes great with peanut butter or jam!
Banana Strawberry Oatmeal Bread
- 1⅓ cup whole wheat flour
- ¾ cup all-purpose flour
- ½ cup quick oats
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp salt
- 3 ripe bananas
- 4 eggs
- ⅔ cup maple syrup
- 3 tbsp melted butter
- 1 tsp almond extract
- 1 tsp vanilla
- 2 cups cubed strawberries
- Preheat the oven to 350℉. Coat two 9”x5” bread pans with cooking spray.
- Mix together flours, oats, baking powder, cinnamon and salt in a large mixing bowl. Set aside.
- Put bananas, eggs, maple syrup, butter and extracts into a blender and process until smooth.
- Pour banana mixture into the flour mixture and blend with a spoon just until all the ingredients are incorporated.
- Add strawberries to the bread mixture and gently fold until they are incorporated into the batter.
- Divide batter equally into the bread pans. Bake for 30 to 35 minutes until a toothpick inserted into the center clean or the internal temperature is 205℉.
- Allow to rest in the pans for 5 minutes and then remove to a cooling rack. Allow to cool completely before slicing.
- Hack: Store leftovers in the refrigerator for up to 5 days or freeze tightly wrapped loaves or slices for up to 3 months.
- Hack: Try experimenting by using different kinds of fruit and/or berries in this recipe. Let me know it turns out in the comments section!
- Hack: Take advantage of the wide variety of fruits and berries that can be found in the frozen foods section of the grocery store. If the pieces are too large for your purpose, simply let a few thaw so you can mash them or puree the desired amount in a blender.
Did you know? A family of four wastes about $1,600 per year on produce that “goes over” before it gets eaten. While my favorite way to use (almost) too ripe fruit is to bake something delicious, this article offers other solutions to avoid waste!