This banana bread is not quite as moist as my normal “go-to banana bread,” so it is prefect to pop in the toaster in the morning for a quick breakfast. Plus it has the added health benefits of whole wheat and oats.
- 1 cup whole wheat flour
- 1 cup unbleached all-purpose flour
- 1/3 cup instant nonfat powdered milk
- 1 1/4 tsp baking powder
- 1 1/2 tsp baking soda
- 3/4 tsp salt
- 1/2 tsp cinnamon
- 1 stick unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup maple syrup (grade B is best)
- 3 large eggs, lightly beaten
- 3 ripe bananas, mashed
- 1 tsp vanilla extract
- 2/3 cup rolled oats (not instant)
- 1/2 cup chopped walnuts
Preheat oven to 350 degrees. Butter a 9X5 loaf pan.
In a medium bowl, whisk together flours, powdered milk, baking powder, baking soda, salt, and cinnamon.
In the bowl of a mixer, cream butter and brown sugar for about 2 minutes, or until light and fluffy. Add beaten eggs and mix well, scraping sides of bowl as necessary. Beat in mashed bananas, maple syrup, and vanilla. Mix in the dry ingredients until just moistened. Stir in oats and nuts.
Pour into your butter loaf pan and bake for about 50 minutes. Loaf should be browned on top and a toothpick inserted in the center should come out clean.
Cool in pan for 5 minutes. Remove from pan and cool on a wire rack.