oatmeal 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:
- ⅔ cup all-purpose flour
- ⅔ cup whole-wheat flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ⅔ cup old-fashioned rolled oats plus 1 tablespoon, divided
- 1½ cups mashed ripe banana
- ½ cup packed light brown sugar
- ½ cup plain whole-milk yogurt
- ¼ cup neutral oil, such as canola or avocado
- 1 teaspoon vanilla extract
- 1 large egg, at room temperature
- ⅓ 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.
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