Cinnamon Oatmeal Banana Nut Bread Recipes

Steps:

• 1. Preheat Oven to 350 degrees Fahrenheit. Grease and Flour 2 (9-inch x 5-inch) loaf pans.
• 2. Take 1 Cup Walnuts or Pecan halves and coarsely chop and put in small bowl/dish. *Can reduce to 1/2 or omit altogether if you are allergic to nuts or do not like nuts. Can also substitute with Chocolate Chips if desired.
• 3. Place 1 cup quick-cooking oatmeal in heatproof bowl. Then pour 1 1/2 cups water into a small sauce pan and bring to a full boil for about 1 minute. Turn stove off and carefully pour boiling water over Oatmeal. Stir well with fork and let stand until cool.
• 4. In a medium mixing bowl, combine by hand or by sifting: all purpose flour, Baking Powder, Baking Soda, salt, and cinnamon until well blended.
• 5. In a Large mixing bowl using an electric mixer beat: softened butter, eggs, granulated sugar, light brown sugar and vanilla extract together until light and fluffy.
• 6. Next combine flour mixture to butter and egg mixture 1/2 cup at a time using electric mixture on low speed and mixing each 1/2 cup addition until well blended before adding the next 1/2 cup. Continue to add flour mixture to butter,egg and sugar mixture until all of the flour mixture has been added. Making sure to use a spatula to scrape dough off sides of bowl between each 1/2 cup addition so as to make sure mixture is mixed together completely. *** WARNING - Mixture will be thick.***
• 7. Once flour and butter mixtures have been combined thoroughly. Add oatmeal (boiling water should have been completely absorbed) to batter making sure to mix together thoroughly.
• 8. Then using spatula add and fold in mashed over ripe bananas and Walnuts or Pecans. Mixture will have become wetter but should not be soupy. You should be able to easily stir the mixture but should be thick like a brownie or muffin mix.
• 9. Pour batter into loaf pan until half filled and if there is extra batter pour remaining batter into a second greased and floured 9 x 5 loaf pan or you can pour them into prepared muffin pan. Bake for 1 hour or until toothpick inserted in center of loaf comes out clean.
• 10. Once Baked take out of oven and cool 15 minutes on cooling rack before removing from loaf pan.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan and set aside.
• Cream together the shortening and sugar. Add eggs and vanilla; beat until fluffy.
• Sift together the flour, oatmeal, baking soda, salt and cinnamon. Add dry ingredients alternately with bananas and milk. Mix until blended.
• Fold in raisins and pour into prepared pan. Bake for 50 to 60 minutes; remove from oven and cover for 5 minutes.

Steps:

• Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan.
• Whisk together the flour, pecans, granulated sugar, baking soda, cinnamon, 1/2 teaspoon salt and nutmeg in a large bowl. Whisk together the eggs, melted butter, buttermilk, brown sugar and vanilla in a medium bowl; stir in the mashed bananas. Fold the banana mixture into the flour mixture until just combined (it's OK if there are some lumps).
• Pour the batter into the buttered pan and lightly tap the pan on the counter to evenly distribute the batter. Bake until browned and a toothpick inserted into the center comes out completely clean, about 1 hour. Let the bread cool for 10 minutes in the pan, then turn out onto a rack to cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the banana and vanilla.
• In a separate bowl, sift together flour, baking soda and salt. Beat into creamed mixture. Stir in oats and nuts. Pour into prepared pan.
• Bake in preheated oven for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans, 8 1/2 x 4 1/2 inches.
• To make the streusel topping, mix 1/4 cup of cut-up butter, 1/2 cup flour, brown sugar, 1 teaspoon cinnamon, and oats in a bowl until crumbly. Set aside.
• Cream the sugar and butter together in a bowl, and stir in the eggs. Add the bananas, buttermilk, and vanilla extract, and stir until the mixture is well blended. Beat in the flour, pumpkin pie spice, baking powder, cinnamon, and nuts.
• Scoop the batter into the prepared loaf pans. Sprinkle the top of each loaf with half the streusel topping.
• Bake in the preheated oven for 1 hour and 15 minutes, until the loaves have risen and the topping is browned. Let the banana bread cool in the pans for 5 minutes before turning out onto a wire rack to finish cooling.

Steps:

• Combine dry ingredients in large bowl.
• Add nuts.
• In another bowl, combine eggs and oil
• Mash bananas and add to eggs mixture.
• Add vanilla, mix well.
• Add wet ingredients to dry ingredients, stir until moistened.
• Pour batter into 2 greased and floured loaf pans.
• Bake at 350 degrees for 1 hour and 5 minutes, or until done.
• Cool 10 minutes before removing from pans.
• Remove to wire racks, cool completely.