Sunday, June 30, 2013

Banana, Oat & Butterscotch Bread

This banana bread is hearty, low fat and super delicious. I added in the butterscotch chips at the last minute, because;

1. I am trying to use everything in my pantry 
2. the recipe seemed too healthy. 

Banana, Oat & Butterscotch Bread
(adapted from cooking light)
3/4 cup packed brown sugar
1/4 cup vegetable oil
2 large eggs
1/4 cup applesauce
1/4 cup greek yogurt (I used vanilla)
1 1/3 cups mashed ripe banana (about 2 large)
1 cup regular oats
1/2 cup fat-free milk
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup butterscotch chips
Cooking spray

Preheat oven to 350°. Combine first 5 ingredients in a large bowl; beat well at medium speed of a mixer. Combine banana, oats, and milk; add to sugar mixture, beating well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, salt, and cinnamon; stir with a whisk. Add to sugar mixture; beat just until moist. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean (I made 3 mini loafs and baked for 40 minutes). Cool 10 minutes in pan on a wire rack; remove from pan and cool completely.

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