Now when I cook – I don’t always take the fastest easiest route, so read through my steps to get the best results and I assure you, you won’t be disappointed. I hope your summer is going great and that you are enjoying your local FARMERS Markets as much as I am.
1 cup High Altitude flour
½ cup High Altitude WHEAT flour
1/3 cup WHITE sugar
1/3 cup BROWN sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup oats (I use thick
rolled oats)
1 cup mashed banana (generous)
1/3 cup buttermilk
1/4 cup buttermilk to soak presoak-oats
1/4 cup vegetable oil (Wendi Option:1/4 cup melted and cooled butter)
1 teaspoon vanilla (I used more)
2 eggs, beaten
½ cup shredded coconut
½ cup chopped pecans
½ cut diced fresh strawberries, plus thin slices for top of
mini-bread loaves
cooking spray
Directions:
1
Preheat oven to 350°F and spray mini loaf pans with cooking spray.
2
Combine thick cut oats and ¼ cup buttermilk, allow to set for 10 minutes or
while you prepare other ingredients.
3
Combine dry ingredients together in a large bowl.
4Combine
banana, buttermilk, oil (or cooled butter), vanilla, and eggs in a small bowl
or measuring cup.
5
Pour wet ingredients into the dry ingredients and stir gently just until the
dry ingredients are moistened.
6
Add presoaked oats.
7
Fold in coconut; pecans and fresh diced strawberries (do not over stir)
8
Spoon batter into the prepared 6- mini loaf pan, add three or so strawberry slices
to the top of each loaf.
9
Bake for 27 minutes, or until a toothpick inserted in the center comes out
clean.
10
Cool on a wire rack, in the pan, for about 15 minutes.
Disclaimer, I also looked at this recipe to help me come up with my own version: http://www.food.com/recipe/banana-oatmeal-bread-100513?oc=linkback
Linked up with: Tempt My Tummy Tuesday
