This easy banana bread recipe is healthy, nourishing, and incredibly indulgent. Quick-cooking oats, tangy buttermilk, brown sugar, a double nutty dose of chopped walnuts and walnut oil, and course—bananas—take this moist banana bread to a whole new level.
The secret to this banana bread's deep, nutty flavor is roasted walnut oil, which you can find at many specialty stores, or pick up online, here. If you would rather, though, you can use regular walnut oil for more subtle walnut notes. Freeze extra slices of banana bread with wax or parchment paper between them. Reheat in the toaster oven on dark toast setting, or broil 1 to 2 minutes per side.
3/4 cup whole buttermilk
1/2 cup plus 3 Tbsp. quick-cooking oats, divided
6 ounces (about 1 1/2 cups) plus
1 tablespoon white whole-wheat flour, divided
1 teaspoon baking powder
1/4 teaspoon baking soda
5/8 teaspoon kosher salt, divided
3/4 cup plus 3 Tbsp. packed light brown sugar, divided
6 tablespoons roasted walnut oil, divided
1/4 cup chopped walnuts
1/2 teaspoon ground cinnamon
1 1/3 cups mashed very ripe bananas (about 3)
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
Added sugars 10g
Calcium 5% DV
Potassium 4% DV
How to Make It
Preheat oven to 350°F. Stir buttermilk into 1/2 cup oats in a bowl; let stand 10 minutes.
Place 1 1/2 cups flour in a bowl. Stir in baking powder, baking soda, and 1/2 teaspoon salt.
Combine 3 tablespoons sugar, 2 tablespoons oil, nuts, cinnamon, 1/8 teaspoon salt, and remaining oats and flour in a small bowl.
Add bananas, vanilla, eggs, and remaining brown sugar and oil to buttermilk mixture; fold in flour mixture. Spoon batter into a 9- x 5-inch loaf pan coated with cooking spray. Sprinkle walnut streusel over top. Bake at 350°F until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour. Cool in pan on a wire rack 15 minutes. Remove bread from pan; serve warm, or cool completely.
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