Banana oatmeal bread from Serious Eats

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Notes about this recipe

  • babyfork on July 28, 2024

    Made this to use up some ripe bananas. My only adjustments were to add a full teaspoon of my homemade pumpkin pie spice (including black pepper and cardamom) instead of just cinnamon and a tablespoon of Meyers Dark Rum. This was quick and easy to make. I liked the idea of blending the bananas with the other wet ingredients. I took this out of the oven at 25 minutes (after baking for 30 and turning) and I thought it was slightly overbaked. Still tasty and a recipe I'd make again. I'd start checking it for doneness earlier. I used a standard-size (9x5) loaf pan.

  • ellabee on October 02, 2022

    My go-to banana bread, made a half-dozen times since returning to cooking this year. Usually sub yogurt for buttermilk, and often use the Stella Parks trick of macerating bananas with egg yolks to start. Update: over time, have reduced flour by a third, which increases banana flavor and improves texture imo.

  • firecooked on January 14, 2018

    Add dark chocolate chips, about 1/2 cup Can make with immersion blender.

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