June 16, 2017
Breads, Nuts/Seeds, Pecan,
Fruit, Banana, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Brunch, Fall/Autumn, Ladies Luncheon, Oven Bake, Low Fat, Low Sodium, Vegetarian, Make it from scratch, Quick Breads, Chocolate more
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"This banana bread is filled with good ingredients to make this guilt-free. Use ripe bananas with brown spots for this recipe. Most banana breads use more sugar than in this one...so sweetness is really important. This makes 2 small loaves (8 slices each)."
Preheat oven to 350F.
Spray two 8"x4" loaf pans with cooking spray and set aside.
In a large bowl, combine flour, oat bran, baking powder, baking soda, cinnamon and salt; mix well and set aside.
In a medium bowl, whisk together bananas, buttermilk, eggs, brown sugar, butter and vanilla until well blended.
Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened.
Fold in nuts and chocolate chips; do not overmix batter.
Divide batter evenly between the loaf pans.
Bake for 30-35 minutes, or until a wooden pick inserted into the center of loaves comes out clean.
Cool loaves in pans on a wire rack for 10 minutes.
Remove loaves from pans and slice to eat warm or cool completely on rack, then store covered in plastic wrap.
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A simple yet flavorful dish that’s both easy to make and wonderful to eat.
Delicious and very moist. I cut recipe in half for one loaf, and had to use walnuts because what I thought was a bag of pecan pieces in storage was actually walnuts. I will be trying this again this fall with pecans.
Very good banana bread. I made this to use up some bananas and also some leftover chocolate chips -- I used mini chocolate chips and used the remainder of what I had which was less than 3 ounces. I used 4 bananas and the yogurt option. With this recipe I was able to make 1 full size loaf and 2 mini loaves -- perfect! Thanks for sharing!