Oatmeal Banana Bread

I’ve been making multiple variations of banana bread for a few months now, trying to find the perfect balance of tasty, moist, and not too sweet with just enough calories to tide my husband over lunch (in addition to a serving of yogurt with granola).

And if I could sneak in some additional fiber in there, too, it would be great. I think I found the perfect recipe earlier today.

Based on this Oatmeal Banana Bread recipe from mybakingaddiction.com.

Ingredients

350g overripe bananas peeled and mashed
190g plain greek yogurt
40g granulated sugar
40g lightly packed light brown sugar
2 large eggs
2 teaspoons pure vanilla extract

105g all-purpose flour
150g old-fashioned oats, ground in a blender until fine
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon ground cinnamon

Directions

Preheat oven to 180°C.
In a large bowl, combine mashed bananas, yogurt, sugar, eggs, and vanilla and mix until thoroughly combined.
In a separate bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon until combined.
Stir the dry ingredients into the banana mixture until just blended. Pour batter into the 2 pans.
Bake in preheated oven for 90 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Let cool in the pan for about 10 minutes before using the parchment paper to lift the bread out onto a cooling rack.
Allow to cool completely before slicing.

Notes

About 156kcal for a 80g slice.
I didn't have enough overripe bananas but did have some stewed apples in the fridge and I was able to substitute a part of the bananas.
I wanted to remove the oil from the original recipe as I did not like how oily to the touch the baked bread gets.

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