Everyone who has tried it has praised it, and I think it’s the best rice pudding I’ve ever had! Depending on your preference, add nutmeg or cinnamon. Use medium- or short-grain rice to make the pudding creamier.
| Prep Time: | 10 mins |
| Cook Time: | 50 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 12 |
| Yield: | 1 loaf |
Ingredients
- 1 ½ cups whole wheat flour
- ⅔ cup brown sugar
- ½ cup flaxseed meal
- ⅓ cup rolled oats
- 2 tablespoons white sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 2 eggs
- 6 tablespoons butter, melted
- ⅓ cup buttermilk
- 1 tablespoon buttermilk
- 1 teaspoon vanilla extract
- 3 bananas, mashed
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5-inch loaf pan.
- Mix whole wheat flour, brown sugar, flaxseed meal, oats, white sugar, baking powder, baking soda, and salt together in a large bowl.
- Combine eggs, butter, 1/3 cup plus 1 tablespoon butter milk, and vanilla extract in another bowl. Stir in flour mixture. Add bananas; mix until batter is well-combined. Pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 minutes to 1 hour. Cool in the pan for 5 minutes. Invert onto a wire rack and let cool, about 25 minutes.
Nutrition Facts
| Calories | 216 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 163 mg |
| Sugars | 14 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I hadn’t too many bananas so I did the recipe and half (I added a half of all ingredients to what it already called for). I also added about 1 tablespoon of vanilla and 1 tablespoon of allspice. Next time I am going to try honey instead of all the sugar and just oat flour and flaxseeds and coconut oil instead of melted butter. I will update my post once I do that. The changes made a loaf and 24 mini muffins. Mini muffins cooked about 20 – 25 minutes and loaf was about 65 minutes.
I found this bread to be an unnecessarily expensive banana bread, using buttermilk ,and a stick of butter. To top it off, I could taste the buttermilk, and I thought it detracted from the taste of the bread. After letting it sit in the fridge overnight, I thought it tasted better, but I still think it’s expensive to make.
It is good–especially when smothered with butter after toasting it. My bananas ended up at 1 1/2 cups mashed. I followed the recipe as written, and it was done after only 47 minutes for me. I would definitely add walnuts the next time. I always appreciate having healthy alternatives to recipes for quick breads because it makes for a better breakfast accompaniment. Thanks for the recipe!