Banana Oat Bread


I had to make something without milk and milk product.  So I searched online and got some ideas to make this banana bread.  Even though I am not a banana fan, I had so many over ripe bananas.  So to make it a bit different and to reduce the strong banana smell, I add so many other ingredients.  These extra additions make the banana bread healthier but it is very heavy and a bit crunchy outside.  But the inside came out nice and soft.


  • 1 cup whole wheat flour
  • ½ cup all purpose white flour
  • 1 cup rolled oats (not the quick cooking)
  • ½ cup dark brown sugar
  • 2 ½ teaspoons baking powder
  • 1 egg
  • ½ cup canola oil
  • 1 cup mashed banana (about 2 large extra ripe      bananas)
  • 1 teaspoon vanilla extract
  • 1 cup chopped dates
  • ¾ cup chopped walnuts
  • ¼ cup raisins
  • 2 tablespoons flax seed
  • A little salt (about ¼ teaspoon or less)


  • Preheat oven to 350º F
  • Lightly grease a 9 x 5 inch loaf pan and set aside.
  • In a large bowl mix together the flours, rolled oats, salt, and baking powder
  • In a separate bowl beat egg, oil, and vanilla essence until combined
  • Add the banana mixture into flour mixture and stir just until combined.
  • Add mashed banana, dates, walnuts, raisins and flax seed and stir gently until well  combined
  • Spoon batter into prepared pan and bake until a tooth pick inserted comes out clear –  about one hour
  • Remove from oven and let stand on a rack but still in the loaf pan for about 15-20 minutes.
  • Serve at room temperature

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