Banana Bread
Oatmeal Banana Bread
This oatmeal banana bread features old-fashioned oats, which provide texture. This banana bread is subtly sweet and well balanced, making it perfect for tea time, breakfast time and anything in between.
Ingredients:
- ? cup all-purpose flour
- ? cup whole-wheat flour
- � teaspoon baking soda
- � teaspoon ground cinnamon
- � teaspoon ground ginger
- � teaspoon salt
- ? cup old-fashioned rolled oats plus 1 tablespoon, divided
- 1� cups mashed ripe banana
- � cup packed light brown sugar
- � cup plain whole-milk yogurt
- � cup neutral oil, such as canola or avocado
- 1 teaspoon vanilla extract
- 1 large egg, at room temperature
- ? cup dark chocolate chips (60-70%) plus 1 tablespoon, divided
Directions:
- Preheat oven to 350�F. Lightly coat a 9-by-5-inch loaf pan with cooking spray; line with parchment paper, leaving a 2-inch overhang on the long sides of the pan.
- Whisk all-purpose flour, whole-wheat flour, baking soda, cinnamon, ginger, salt and 2/3 cup oats together in a medium bowl.
- Combine banana, brown sugar, yogurt, oil, vanilla and egg in a large bowl; stir until well mixed.Add the dry ingredients to the wet ingredients; stir until just combined. Stir in 1/3 cup chocolate chips.
- Pour the batter into the prepared pan. Sprinkle with the remaining 1 tablespoon each chocolate chips and oats. Bake until a wooden pick inserted in the center comes out clean, 45 to 50 minutes. Cool completely in the pan on a wire rack, about 35 minutes. Using the parchment overhang, remove the bread from the pan.