This banana bread is a family favorite even though it has all sorts of goodness in it. Shhhh, don't tell. If you were really daring, you could sneak your kids some bran or wheat germ or something like that. Anyone wanna help me figure out how to make it gluten free so that my gut won't ache when I eat it? After I typed it all out, it looks like a lot of work...but I'm telling you, after you make it once, it really goes together quickly. We had it for dessert last night. Warm. With butter. Nom!
Super Yummy Banana-Oat Bread
1 cup unbleached all purpose flour
1/2 cup whole wheat flour
2/3 cup rolled oats (NOT the quick kind)
1 tsp cinnamon
1 tsp baking soda
1/2 tsp ground ginger
1/2 tsp salt
1/3 cup of sugar
1/4 cup of softened butter
1/3 cup molasses
2 large eggs
1 1/3 cups mashed ripe bananas (the ripest you can find)
1/3 cup plain yogurt
1 tsp vanilla extract
Preheat oven to 350 degrees. Grease a 4 1/2" x 8 1/2" loaf pan to keep your bread from sticking.
Mix the dry ingredients in a medium size bowl. In a larger bowl, mix the sugar, butter and molasses until creamy. Beat in the eggs, one at a time. Mix in the banana, yogurt and vanilla. Slowly add the dry ingredients into the bowl with the wet ingredients. Stir until the batter is moist, but don't overbeat it. Spoon into your loaf pan and bake for about 1 hour and 5 minutes depending on your pan and your oven. You know it's done when a toothpick or cake tester comes out clean when you test in the center.