Whole Wheat Banana Oatmeal Poppyseed Bread
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Author: Renée S. Status: published license cc-by-nc-nd tags: healthy, breakfast, banana, recipe, bread, From Renée's Kitchen, recipes, baked goods, innards, oatmeal, banana bread, whole wheat,
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Share on TwitterIt's that time again, another instalment of healthy banana breads.
This time I used the recipe base from Cook's Illustrated's The Best Light Recipe that I've been using all this time but tweaked it my own way (no butter, less sugar, no nuts, with poppyseeds, whole wheat flour and toasted raw oats).
First I preheated my convection toaster oven to 350 degrees F. I then took a loaf pan, and sprayed the interior with cooking spray and dusted it with flour.
I measured out 1 cup of raw oats and lightly toasted it in the oven. I left this to cool slightly.
I mashed 4 ripe medium sized bananas and beat them well with ½ cup of brown sugar, 1.5 tablespoons of heavy cream (I had some leftover from La Bete's ganache) and 1.5 tablespoons of vanilla extract until liquidy/fluffy. Then I beat in 2 large eggs, one at a time into the liquid mixture until well incorporated.
I added 1 1/3 cups of whole wheat flour, 1 tablespoon corn starch, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, 1.5-2 tablespoons of poppyseeds and the 1 cup of toasted oats to the liquid mixture. I turned my mixer on until everything was incorporated. I poured the batter into the prepared loaf pan and baked it for 50-55 minutes (until the crumbs tested with a toothpick tester were dry/crumbly).
The gentle moist sweetness of the bread was lovely especially since I've been craving the good taste of chewy oatmeal and whole grains with the nuttiness of poppyseeds.
