Its a rainy day in Somerset West and the dear husband is out looking at cars again…his favorite pastime. I’ve been home looking through recipes again…a favorite pastime of mine, and I came across this low fat oatmeal banana bread recipe. So being a baker-wife who loves to bake so the house smells good, I threw this together, put it in the oven and washed the dishes. I hate washing the dishes, I can bake all day, but the unfortunate thing is that with baking comes dishes. Bla. Its totally worth it so I shall not complain.
The dear husband came home just in time to smell the bread baking, gave me a “thank you for being a baker-wife” kiss and went to switch on the tv to watch Portugal torture South Korea on the soccer field. He was however eager to taste the delicious bread, thickly spread with butter and strawberry jam.
This is a great guilt-free bread, healthy, tasty and great when you’ve put on a few winter kilograms. I just know it wont last long….”would you like another piece dear husband?”
Here is the recipe so you can have a piece too:
with thanks to joythebaker
makes 1 loaf
– 1 1/4 cup all-purpose flour
– 1/2 cup packed brown sugar
– 1/2 tsp salt
– 1/2 tsp baking soda
– 1/4 tsp baking powder
– 1/2 tsp cinnamon
– 3 tsp canola or walnut oil
– 1 large egg, beaten
– 2 medium egg whites, beaten
– 3 large bananas, ripe
– 1 cup uncooked old fashioned oats
Preheat oven to 180°C. Grease a loaf pan and set aside. In a large bowl, stir together all the dry ingredients including the oats and cinnamon.
In a separate smaller bowl, mash bananas with a fork, then add oil and whole egg and mix well.
Add the wet ingredients to the dry and mix well again. The batter will be very thick.
In a clean bowl, with an electric hand mixer, beat the 2 egg whites until medium stiff peaks form. (When you lift the mixer, the peaks should be stiff and not fold over) Gently fold the egg whites into the batter in three additions.
Pour batter into pan and bake until top of loaf is firm to touch, 45 to 50 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes. Best served with butter and jam or honey.