It happens to all of us...those over ripe bananas!
Sometimes I'm tempted to pitch them.
But on a good day (or maybe when I had just a little too much coffee), I turn something beyond hope into yummy goodness...Oatmeal Banana Bread!
This has been my "go to" banana bread recipe for years because the unique addition of oatmeal yields a moister variation of the traditional quick bread. And even though it doesn't sit on the counter for long, the moist texture stays until the last crumb is devoured.
So whether you through over-ripe bananas in the freezer like my mom does. Or whether you just want to use up the over purchase from last weeks grocery store run...yep, that's me! Yummy Oatmeal Banana Bread is the way to go.
Preheat oven to 350 degrees.
1/2 cup butter or margarine
1 cup sugar
Add, beating until fluffy:
1/2 teaspoon vanilla
Add dry ingredients, alternating with bananas and milk:
1 cup flour
1 cup quick oatmeal
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3 medium sized over-ripe bananas (or 1 & 1/2 cup mashed)
1/4 cup milk
1/2 cup chopped walnuts
Pour into two greased 8 x 4 inch loaf pans and bake at 350 degrees for 40 minutes. For extra moist bread, cover for 5 minutes as it cools after removing from oven. (I prefer two smaller loaves to one larger one. I know it is the same amount of batter but two loaves seem to last a bit longer around our house. If you prefer, you can put all the batter into one 9 x 5 inch greased pan and bake at 350 degrees for 50 minutes.)
Slice with a serrated knife and cover with a generous layer of butter or margarine. Enjoy with a warm cup of coffee or a cool glass of milk!