I love love love banana bread, but my Amelia and Max (my 2 1/2 years old and 18 months old kids) love bananas and eat about 2 a day. So very rarely I had bananas that were ripe enough to bake with. And then I learned that by baking unpeeled bananas for about 5 to 10 minutes in a 375°F, they achieve the perfect ripeness for baking. I have tried many recipes and the one I loved the most was Chrissy Teigen’s Twitter (And Uncle Mike’s) Banana Bread from her book Cravings. If you haven’t tried it yet, I highly recommend it.
My banana bread is a modified version of that recipe, and it is now my and my family’s favorite. I hope you try it!!
Banana Oat Bread
A banana bread with oats, chocolate chips and the perfect amount of cinammon and nutmeg
- 5 Ripe Bananas (about 1 1/2 cups)
- 4 Eggs
- 1 tbsp Vanilla Essence
- 2/3 cups Canola Oil, plus a little bit for the pan
- 1 cup white sugar
- 1 cup brown sugar
- 2 cups All purpose flour, plus a little bit for chocolate chips and dusting the pan
- 2 tsp Baking Powder
- 1 cup oats
- 1 tsp Salt
- 1 tbsp Ground Cinammon
- 1/4 tsp Ground Nutmeg
- 1 cup Dark Chocolate Chips
Preheat oven to 325°F and grease and flour Bundt pan.
In a large mixing bowl mashed bananas with a fork. Add eggs, oil and vanilla essence and mix with a whisk until well combined. Add both sugars and mix again
In a separte medium bowl combine flour, oats, salt, baking powder, cinammon and nutmeg.
Add the dry ingredients to the wet ones, combining well with a spatula or wooden spoon (do not mix too vigourlsy or too much)
Dust chocolate chips with a little bit of flour, and add them to the batter. Pour batter into pan.
Bake for 55 minutes or until a toothpick comes out clean. Test at 45 to 50 minutes.