MOLASSES OATMEAL BANANA BREAD
This bread is DELICIOUS! I have made it twice in one week. Everyone who tasted it gave it a big thumbs up and even my husband said it was "very good." Everyone thought the bread was perfectly sweet. If I were making it for just myself I would reduce or even leave out the brown sugar.
You can find the original recipe at “Liv Life” blog: Molasses Oatmeal Banana Bread
This recipe originally called for 3 TBSP of oil. A TBSP of oil, no matter what kind, has 120 calories. 120x3=360 unnecessary calories. I didn’t add oil.
See this blog post by “Namely Marly” to understand what whole wheat pastry flour. I have a PowerPoint slide summarizing basic flour info below.
To understand sulphured vs unsulphured molasses, read this blog article by AllRecipes.
What I did differently and clarifications:
-First mashed my bananas: once peeled weighed 318 grams, measuring about 1 and 1 /3 cup once mashed
-Lined a bread pan with parchment paper. To make the paper easier to mold, crinkled it first into a ball a time or two then lined the pan.
-Next I mixed the flour, baking powder, cinnamon and salt. Then added the oats to these dry ingredients.
-Instead of all purpose flour I used whole wheat pastry flour 155 grams. Instead of rolled oats I used quick oats (95 grams) because my rolled oats were thick cut which I thought might not be good. Increased the cinnamon to 1 tsp. Lowered the salt to 1/4 tsp.
-Next I combined the mashed bananas, ground flax, plant-milk (I used homemade hemp milk), maple syrup, molasses, brown sugar, and vanilla. I did not add oil and you will not miss it!
-Then mixed the wet and dry ingredients and then the walnuts. I used a heaping half cup of chopped walnuts.
-Did not top with turbinado sugar
-Baked 55 minutes
-Transferred the bread by lifting the parchment paper to a cooling rack. After a few minutes carefully removed the parchment paper then placed the bread directly on the rack.
