Nearly everyone I know has a banana bread recipe they like to bake. I am no different, though the banana bread I prefer is one a bit more hearty than it’s cake like compadres. This loaf isn’t cloyingly sweet, instead it is rich with a dark molasses tang and has almost crisp oats dotting the loaf throughout. Taught to me years ago by a dear curly headed friend who ran like the wind and baked liked a queen of the kitchen, this recipe is one of my favorites to make with Bronwyn. (who is now almost 5!) She can mash the bananas, crack the eggs, and aid in measuring. It is made in one bowl, which I always appreciate as a baker whose home is not equipped with a dishwasher. So if you have ripe bananas on your counter in need of a purpose – look no further for this loaf will not disappoint!
Molasses Oat Banana Bread
recipe yields one 8 1/2 x 4 1/2 inch loaf
- 1/3 cup dark molasses
- 2/3 cup sugar
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 2 ripe bananas, mashed
- 1/3 cup plain greek yogurt or sour cream
- 2 tsp maple syrup
- 1 cup unbleached white flour
- 1/2 cup whole wheat flour
- 2/3 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
Preheat oven to 350 degrees Fahrenheit, with rack placed mid oven. Grease & lightly flour an 8 1/2 x 4 1/2 inch loaf pan.
In the bowl of a stand mixer fitted with a paddle attachment* cream together the softened butter, sugar, and molasses until uniform in color and without lumps. Beat in the two eggs, once fully blended stir in the mashed bananas, yogurt, and maple syrup mixing smooth. Finally add in the dry ingredients including the flours, salt, baking soda, cinnamon, nutmeg, and oats. Mix well until the batter is fully combined, scraping the sides once or twice with a rubber spatula if needed. Pour batter into the prepared pan and place in oven to bake for 60-65 minutes or until a toothpick inserted comes out clean. Cool in pan on a wire rack for 15 minutes, then turn out onto a wire rack to cool completely if you can wait that long before slicing! Serve topped with a dab of butter, and a hot cup of coffee in hand.
*If you do not have a stand mixer as I didn’t for years… do as I did, and mix this loaf in a medium bowl with a large wooden spoon!