I’ve always told that being a food blogger means not only posting the recipes – it’s about an inspiration. We are all inspired by the different sources of information, but in my book, it’s quintessential to be inspired by the other food bloggers – our colleagues. Having had my food Instagram account for almost a year, that happened to me a few times. But that’s a story for another post.
That time my source of the inspiration was David, and his amazing spicedblog.
I had been raising a sceptical eye at banana bread for a long time (I guess it might have happened long time before I was born). Being already quite a mature guy, I had made a few attempts try a slice of banana bread, but they hadn’t been successful. The reason was simple – the texture. Obviously, banana bread should be moist enough, but those I tried had often been more than moist – soggy and sticky. Sure, I wasn’t that enthusiastic to bake it on my own since I knew it could end up being discarded. I gave up on this recipe the long time ago, and I didn’t anticipate I would ever try one.
That happened though thanks to David and his recipe for banana oat bread. When I saw the pictures of this post, the bread didn’t look any soggy to me, yet it looked appealing. It was saying to me: “Bake me! Bake me!”.
I’ve got a theory – somehow David knew about my love for oats and, thus, incorporated them in order to catch my attention. It was such a cunning approach!
I cannot say enough words how desperately I wanted to try this recipe – something just ignited! Usually, even being super inspired by a recipe, takes me up to a few months to realise that. This time it took 3 days. Impressive, isn’t it?
I decided to make it on Friday, after work, to have a lovely slice (two-three) along with a Saturday’s mug of coffee. Then I thought why would I wait? Since I had a few hours in the morning, I decided to spend them properly. It was a strategy. We’ve got a tradition to have a Friday nap after work (good nap I mean). And what usually happens once you wake up? Right – breakfast!:) That doesn’t matter that your breakfast happens at 8 p.m., does that? So I was able to enjoy my
one slice five pieces two pieces (let’s sound plausible!) of this bread.
That’s not enough to say it turned out scrumptious! It was quite moist, but it wasn’t bothering me at all. Probably the best example would be Andrey who ate a few slices as well and told it was quite good (just to know – “quite good” is a high-ranked compliment). Never ever would he enjoy with a soggy dough, but this bread didn’t bother him either.
Needless to say, we were happy to finish up those humble leftovers the next breakfast (which happened quite soon the next day).
I’m impressed, honestly. It seems I’m going to repeat that soon. I’m already thinking about the other versions, for instance, with buckwheat, almond or oat flours or even with some chopped dates.
Thus, if you ever find me baking banana bread again and again, you know whose fault is that! Please send your complains at spicedblog.com.
P.S. I’ve tweaked the original recipe a bit. It’s not a gluten-free version.
- 8 tablespoons unsalted butter, softened
- 1 cup sugar (I used golden)
- 3 ripe medium bananas, mashed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- ¼ cup milk
- ¾ cup pecans, chopped (I used walnuts)
- 1 cup all-purpose flour
- 2/3 cup + 2 tablespoons old-fashioned rolled oats
- 1 teaspoon baking soda
- ½ teaspoon cinnamon (added 1 teaspoon)
- ½ teaspoon salt
- cooking spray, for greasing
- Some flour, for dusting
- Preheat the oven to 175 degrees C (350 degrees F).
- Grease and dust with flour 9”x5” loaf pan.
- Combine together the butter and sugar and whisk a bit, just until well-combined.
- Add bananas, eggs, vanilla, lemon juice, milk and chopped pecans (walnuts) and mix until well combined.
- In a medium bowl, sift together the flour, baking soda, cinnamon and salt. Add 1 cup of oats.
- Combine the wet and dry ingredients just until incorporated - don't overmix.
- Pour the batter into the greased baking pan. Sprinkle the top with the remaining 2 tablespoons of the oats.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean. I baked for 60 minutes and then turned the oven off and left the bread for an additional 5 minutes.
- Let the bread cool completely and then remove.
- Slice and enjoy!