Banana Oat Double Nut Bread

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful Banana Oat Double Nut Bread recipe, a perfect blend of flavors and textures that will satisfy your taste buds. This easy-to-follow recipe combines ripe bananas, oats, and two types of nuts to create a moist and nutty bread that is both wholesome and delicious. With just a few simple ingredients and minimal preparation time, you can enjoy a homemade treat that is sure to impress. Get ready to indulge in this mouthwatering bread that is perfect for breakfast or as an afternoon snack.

Keywords: banana oat bread, double nut, recipe, homemade, wholesome.

Banana oat double nut bread recipe details

Banana oat double nut bread recipe, recipe Rating: 4.6
Number of votes:113

Taking the classic banana nut bread and stepping it up a couple of notches. Wrap in aluminum foil to keep moisture intact. For best results, upon slicing, spread small amount of cream cheese over the warmed piece of bread!
Ready in: 4 hours 20 mins

Ingredients

Serves: 24

• 2 cups King Arthur(R) Whole Wheat Flour
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 cup butter
• 1 cup brown sugar
• 1 cup white sugar
• 2 cups black bananas
• 4 eggs (at room temperature)
• 1 cup chopped pecans
• 1/2 cup chopped almonds
• 1 cup Quaker(R) Oats
• 1 teaspoon Adams(R) Vanilla Extract

Preparation method

Prep: 3 hours 20 mins | Cook: 1 hour

1. Sift flour, salt and baking soda into a large bowl. In a mixing bowl, cream butter and sugars until smooth. Slowly stir in bananas, eggs, pecans, almonds, oats and vanilla; blend well. Gradually add in dry mixture and stir until just blended. Place mixture back in large bowl; cover with plastic and place in refrigerator for 3 hours, or overnight. Remove. Grease and flour two 9×5 inch loaf pans.
2. Preheat oven to 350 degrees F (175 degrees C). Divide mixture evenly between two loaf pans. Bake 60-70 minutes, or until a knife inserted in to the crown of the loaf comes out clean. Let loaves cool in pans 5 minutes, then turn out onto cooling rack; cool completely.