Banana Oatmeal Bread

It was a beautiful rainy day, years ago, in Vermont when I ventured out to a local market in Woodstock and while browsing the shelves, discovered McCann's Irish Oats. Of course being an Irish product, I pulled a box off the shelf and ventured home to give these a try. Words could not describe my delight at these remarkable oats, and they have since ruined me for any other brand (thus far).

Photo Credit: McCann's Irish Oatmeal

From a perfect and delicious breakfast (you don't need to pile on the sugar because the oats are so tasty) to adding that perfect crunch to oatmeal cookies and a little extra something in banana bread. This recipe has been adapted and modified from a Betty Crocker cookbook from the early 80's.

Banana Oatmeal Bread

1-1/4 granulated sugar

1/2 cup (stick) butter

2 large eggs

1-1/2 cups ripe bananas

1/2 cup buttermilk

1 tsp vanilla extract

1 Tbs brown sugar

2-1/2 cups flour

1 tsp baking soda

1 tsp salt

2 cups McCann's Irish Oats (quick cooking)

1 cup chopped walnuts, if desired

1. Be sure oven rack is in the lower position; heat oven to 350°F (176°C).
2. Mix sugars and butter in large bowl; stir in eggs until well blended.
3. Add bananas, buttermilk and vanilla - beat until smooth (except you'll see banana lumps)
4. Stir in flour, baking soda and salt, just until moistened. Fold in oats and walnuts. 
5. Pour into pans (3/4 full only).
6. Bake about 45 min to 1 hour or until done (careful not to over bake!)
7. Cool on racks 15 minutes and then remove from pans and continue to cool (do not bag hot loaves). 
8. Keeps in the refrigerator for about 10 days and freezes well too! 

For a delicious topping (beware of extra calories), sprinkle brown sugar on top of loaves before baking or drizzle with raw honey.

Allergy Warning: this product contains nuts, eggs and dairy (in posted version)

Nutritional Facts (as the nice computer program told me)

1 slice= 70 calories; 2 g fat; 10 mg cholesterol; 100 mg sodium; 12g carbohydrate; 1g protein