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Banana Oatmeal Bread - ABM

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Submitted by busybee

Banana oatmeal yeast bread for the bread machine with steel-cut and quick-cooking oats, mashed bananas, and powdered buttermilk. A hearty whole-grain sandwich loaf.

YIELD

12 servings

PREP

15 min

COOK

180 min

READY

195 min

This banana oatmeal bread is a bread machine recipe that uses a clever pre-soak step to do something most ABM banana breads skip: soften steel-cut oats so they actually cook through during the bake. A third of a cup of steel-cut oats gets soaked in boiling water until room temperature, hydrating the hard groats so they don’t end up crunchy and uncooked in the finished bread.

The oat mix is the move that sets this apart. A full cup of quick-cooking oats softens into the dough during the rise and gives the bread its tender, hearty crumb. The steel-cut oats stay slightly chewy after soaking, adding that nubby texture you want in a real oatmeal bread.

Powdered buttermilk is the smart bread-machine swap for liquid buttermilk. It rehydrates with the dough water and gives the bread a tangy depth without messing with the precise wet-dry ratio that ABMs need to rise correctly.

Use very ripe bananas with deep brown spots. The natural sugars feed the yeast and contribute most of the bread’s sweetness, since only 3 tablespoons of brown sugar are added.

Pro Tips

  • Don’t skip the oat soak. Adding raw steel-cut oats directly will leave hard, crunchy bits in the loaf.
  • Add ingredients in your machine’s specified order (usually wet first, then dry, with yeast last and away from salt).
  • Use the basic or whole wheat cycle if your machine offers it. Sweet bread cycles often run too short.
  • Slice fully cooled. Yeast breads keep cooking inside until they cool, and warm slices tear.

Variations

  • Add ½ cup chopped walnuts at the mix-in beep for crunch.
  • Stir in 2 teaspoons cinnamon for spiced banana oatmeal bread.
  • Sub honey for the brown sugar for a softer, more aromatic loaf.

Ingredients

¼ 59
CUP ML WATER
1 1
EXTRA LARGE EXTRA LARGE EGG
2 30
TABLESPOONS ML VEGETABLE OIL
1 237
CUP ML BANANAS
mashed very ripe
3 45
TABLESPOONS ML BROWN SUGAR
1 ½ 7.5
TEASPOONS ML SALT
4 60
TABLESPOONS ML BUTTERMILK, POWDERED
1 237
2 ½ 591
79
CUP ML OATS, STEEL-CUT
* *
2 10
TEASPOONS ML YEAST, ACTIVE DRY

Directions

***Soak oats in ⅓ cup boiling water until the mixture is at room temperature.

Place all ingredients in the machine in order suggested by manufacturer and program for basic bread.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 66g (2.3 oz)
Amount per Serving
Calories 2055 17% from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 228mg 76%
Sodium 3763mg 157%
Total Carbohydrate 124g 124%
Dietary Fiber 20g 79%
Sugars g
Protein 116g
Vitamin A 9% Vitamin C 35%
Calcium 43% Iron 112%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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