Updated: Jan 11
This Oatmeal Banana Bread needs no cute introduction. Healthy, tasty, and energy-filled, I couldn't believe how unbelievably lucky I was that the overripe bananas and ground oats I threw into the blender came out this heavenly. It's perfect to make at the beginning of the work week, fragrant and nutty right out of the oven, getting denser and sweeter the next day. With a recipe so reliably easy, don't be afraid to get wild with the toppings. I love how pretty these pistachios and hemp seeds look, but just imagine crumbled bacon, chocolate chips and coconut, or candied ginger and sunflower seeds. Toast leftovers then top with peanut butter for power-packed breakfast, before the kids' soccer practice, or right before the gym for a long-lasting energy boost!
2 cups oatmeal
1 t. baking powder
1/4 cup honey
1/4 t. salt
1 t. vanilla
1/2 t. cinnamon
2 T butter, divided
1/3 cup seeds, nuts, chocolate chips, etc. to top banana bread (I used pistachios and hemp seeds)
1. Preheat the oven to 350°. Coat a 9x5 pan with 1 T of the butter.
2. Pulse oatmeal in a food processor or blender until it's the consistency of wet sand.
3. Add remaining ingredients (except for butter and topping); blend on low until smooth, ~30 seconds.
4. Pour into pan, smooth top, then sprinkle topping down the middle of the loaf. Press down slightly with a fork or spatula.
5. Bake for 35-45 minutes, or until a knife inserted into the middle of the bread comes out mostly clean. Spread remaining butter over top and topping; bake an additional five minutes. You can serve this after letting it rest for 15 minutes, but it only gets better as it sits.