Monday, January 1, 2018
Oatmeal Banana Bread -
6 oz old-fashioned rolled oats (not instant)
3 oz all-purpose flour
1 tsp baking soda
1/4 tsp baking powder
1/4 tsp kosher salt
1/2 cup unsalted butter, at room temperature
1/2 cup maple syrup
2 large eggs
1/2 tsp vanilla extract
1 cup (2 to 3) very ripe bananas, mashed
1 cup fresh blueberries
Heat oven to 350 degrees F.
Spread oats into a thin layer on a half sheet pan and bake for 15 minutes or until lightly toasted.
Cool oats slightly.
Coat a 9 x 5-inch loaf pan with non-stick spray and set aside.
Pulse the toasted oats in a food processor until it reaches the consistency of whole wheat flour.
Add the flour, baking soda, baking powder and salt to the food processor and pulse 2 to 3 times to combine. Set aside.
Combine the butter and maple syrup in the bowl of a stand mixer, and mix on medium (4) speed using the paddle attachment for 2 to 3 minutes or until light in color. Stop and crape down the sides of the work bowl as needed.
Reduce the mixer speed to the lowest setting and add the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Stop to scrape down the sides of the bowl, if necessary.
Add the vanilla extract and banana, and mix on medium-low (2) to combine.
With the mixer on the lowest speed, slowly add the flour mixture until just combined. Scrape down the sides of the bowl as needed. Gently fold in the blueberries.
Pour the batter into the prepared loaf pan. Bake for 50-55 minutes or until an internal temperature between 200 to 210 degrees F is reached.
Cool for 15 minutes in the pan, then run an offset spatula or other thin tool around the edge and turn out onto a rack to cool completely.