Be sure to use bananas that are way overripe. If yours aren’t quite there yet, one trick is to put bananas in the oven while it preheats and cook them until they’re black. We opted for quick oats because they won’t be chewy like rolled oats. We’ve used walnut oil in this recipe for the moisture and flavor boost roasted walnut oil provides a deeper nut flavor than walnuts alone.
- Yield: 16 Servings
- ¾ cup whole buttermilk
- ½ cup plus 3 Tbsp quick-cooking oats, divided
- 6 oz (about 1½ cups) plus 1 Tbsp. white whole-wheat flour, divided
- 1 tsp baking powder
- ¼ tsp baking soda
- ⅝ tsp kosher salt, divided
- ¾ cup plus 3 Tbsp packed light brown sugar, divided
- 6 Tbsp roasted walnut oil, divided
- ¼ cup chopped walnuts
- ½ tsp ground cinnamon
- 1⅓ cups mashed very ripe bananas (about 3)
- 1½ tsp. vanilla extract
- 2 large eggs, lightly beaten
- Cooking spray
- Preheat oven to 350°F. Stir buttermilk into ½ cup oats in a bowl; let stand 10 minutes.
- Place 6 oz. flour in a bowl. Stir in baking powder, baking soda, and ½ teaspoon salt.
- Combine 3 tablespoons sugar, 2 tablespoons oil, nuts, cinnamon, ⅛ teaspoon salt, and remaining oats and flour in a small bowl.
- Add bananas, vanilla, eggs, and remaining brown sugar and oil to buttermilk mixture; fold in flour mixture. Spoon batter into a 9- x 5-inch loaf pan coated with cooking spray. Sprinkle walnut streusel over top. Bake at 350°F until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour. Cool in pan on a wire rack 15 minutes. Remove bread from pan; serve warm, or cool completely.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.