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I was looking for a recipe that had buttermilk and oatmeal. The chocolate was not on my must-have list but nothing is hurt with chocolate. The recipe is very good. It's moist and delicious. It uses less sugar than some other recipes and it isn't missed at all. This recipe doesn't need a mixer--just a few bowls--very fast. Next time I'll add some nuts to make it perfect.
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Instructions
Preheat oven to 350 degrees Fahrenheit.
Grease and flour a loaf pan.
Combine sugar and butter in a large bowl and stir until uniform. Add eggs one at a time, and stir to incorporate
Add oats, banana, buttermilk and vanilla; stir until uniform.
Combine flour, baking soda and salt in a small bowl; stir with a fork to blend. Add flour mixture to banana mixture one third at a time; stir until just combined. Stir in chocolate chips. Pour batter into prepared pan. Bake for 1 hour and 10 minutes or until loaf is dark brown and a cake tester comes out clean.
Cool bread in pan for 10 minutes, and then run a knife along edges to loosen, turn out of baking pan and cool on a rack.
Makes one loaf.
Tip: You can also make this into muffins-bake muffins for 20 minutes. You’ll get about 12 muffins or 20 mini muffins.
Tip: If you’re only going to purchase one kind of oatmeal, you should buy the old-fashioned or large-flake oatmeal. To turn them into the “quick-cooking” oatmeal called for in this recipe, pulse them in a food processor, or place in a resealable plastic bag and rub them between your hands until they’re broken into small bits.
Mealtime Survival for Picky Eaters and the Families Who Love Them.
Author's Comments
This is the banana bread recipe you've been looking for: soft, moist, loaded with bananas, a bit of oatmeal for good health and chocolate for added kid appeal.
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