French toast with cinnamon that is delicious, quick, and simple.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 16 |
| Yield: | 2 9×5-inch loaves |
Ingredients
- 2 cups mashed bananas
- ½ cup plain Greek yogurt
- ¾ cup butter
- ⅔ cup white sugar
- ⅔ cup brown sugar
- 2 eggs, beaten
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup oat flour
- 1 cup rolled oats
- 2 teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 cup chocolate chips
- 1 cup chopped walnuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 9×5-inch loaf pans.
- Mix mashed bananas and yogurt together in a bowl.
- Combine butter, white sugar, and brown sugar in a large bowl; beat using an electric mixer until creamy. Add eggs and vanilla extract and stir to combine. Add banana mixture and mix well.
- Stir flour, oat flour, rolled oats, baking soda, baking powder, and salt together in a bowl. Add to the banana-butter mixture and stir just until combined. Don’t overmix. Fold chocolate chips and walnuts into the batter. Divide batter between the prepared pans.
- Bake in the preheated oven until a knife inserted into the center comes out clean, 50 to 60 minutes. Remove from the oven and cover loosely with aluminum foil for 5 minutes. Remove from the pans and allow to cool completely.
- Instead of butter, I’ve used a 50/50 combination of oil and applesauce with great results.
- Substitute sour cream for the Greek yogurt, if desired.
- Make your own oat flour by running 1 cup rolled oats through the blender.
- Substitute pecans for the walnuts, if desired.
Nutrition Facts
| Calories | 372 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 9 g |
| Sodium | 426 mg |
| Sugars | 24 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
really good recipe I use coconut Greek yogurt and dark chocolate chips in mine
Very good, but will omit the chocolate chips next time. I used 1/4 c applesauce and 1/2 c butter. Lessened both sugars a bit. I used vanilla flavored Greek yogurt. I used frozen bananas that I had and defrosted in microwave and mashed up. Liked the idea of rolled oats. Walnuts are a must. Thanks for the recipe.
Delicious. Never Banana bread with chocolate chips, genius! I added banana emulsion to in enhance the banana flavor, it was great!!
My granddaughter and I made this today, while in quarantine. We did not have oat flour so we used white. We loved it! It was a hit!! Delicious! Mmmmm…
This made 1 large bread and 4 small size individual breads. I made it exactly as written except I didn’t use chocolate chips. While this bread a moister, less dense banana bread, my husband and I found it lacked a banana flavor. I used very ripe bananas, trust me there was no yellow left, but the banana flavor didn’t shine through like other banana breads. I will try with different aged bananas and readjust my review if the bread is any different. In all it is good bread and you should at least try it once.
I made this into cupcakes! Perfect!
Needed a banana bread fix and this was perfect! I made it without the chocolate chips, otherwise I made it as written! We loved it, thank you!!!
I made these as muffins and they were delish! I used 2 cups of quick oats and used 3/4 cup of coconut sugar. I also used coconut oil instead of butter. Cooked for 30 min. Super soft and moist.
I decreased the sugar to 1/2 c. white and 1/2 c. brown. Also subbed half white and half whole wheat for the flour. And left out the walnuts. Tasty, moist, delicious!
We loved this bread. It has more ingredients, but comes together nicely and is much more filling/ better for you than the regular kind of banana bread. Dough was nicely firm, not runny and there was a nice amount of chips and nuts scattered through bread. Try 50 minutes and see if it needs more — mine was very brown at 60 min and slightly dry – next time I’ll go for the shorter time first. Might add cinnamon or cardamon next time though . . . Only made two changes – Didn’t have Oat flour – subbed whole wheat flour Used a 1/2 cup white sugar and 1/2 cup brown since we prefer a less sweet bread and my bananas were very ripe! Ended up with a nice swish of banana flavor and a hint of sweetness, just like we like it.
Make this often and consistently fantastic! One of my favorite recipes!