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Molasses-Oat Banana Bread

First Published in the September 2003 issue of Cooking Light, this is my all-time favorite banana bread.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 40 minutes
Servings 2 loaves

Equipment

  • Mixer
  • bread pans

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 1/3 cup regular oats it works with quick oats if that's what you have.
  • 2 tsp baking soda
  • 2 tsp ground cinnamon I use 1/2 pumpkin pie spice.
  • 1 tsp salt
  • 1 1/3 cup sugar
  • 1/2 cup butter, softened
  • 2/3 cup dark molasses
  • 4 large eggs
  • 2 cup mashed ripe banana I always use a lot more.
  • 2/3 cup plain yogurt
  • 2 tsp vanilla extract

Instructions
 

  • Preheat oven to 350°.
  • Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, oats, baking soda, cinnamon, and salt, stirring with a whisk.
  • Place sugar, butter, and molasses in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist.
  • Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Notes

I have used both quick and regular oats.  I sometimes substitute half of the cinnamon for pumpkin pie spice.