Recipe: Oatmeal Banana Bread

Got overripe bananas? Step away from the trashcan! Ripe bananas are perfect for this healthy banana bread recipe (the blacker the better!). This ballin’ bread contains all sorts of superfoods: oatmeal packs in fiber and prolongs feelings of fullness, bananas contain a hefty dose of vitamins and potassium, and the addition of dried cranberries adds a hint of sweetness and flavor. Plus, it only takes twenty minutes of active prep time!

OATMEAL BANANA BREAD

Makes 1 loaf What You’ll Need:

2 whole, ripe bananas
1 large egg, beaten
3/4 cup milk
1 cup whole wheat flour
1 ¼ cup old-fashioned rolled oats
1/2 cup + 1 tablespoon packed brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 ½ teaspoon pumpkin pie spice
1 tablespoon butter, melted
1/2 cup dried cranberries

What to Do:

1. Preheat oven to 350 degrees.
2. For the Topping: In a small bowl, combine 1/4 cup oats, 1/8 teaspoon pumpkin pie spice, ¼ teaspoon cinnamon, 1 tablespoon brown sugar, and 1 tablespoon melted butter; set aside.
3. For the Bread: Mash bananas in a medium bowl, then stir in egg and milk. Add the flour, baking soda, baking powder, salt, 1 cup oats, ½ cup brown sugar, 1 teaspoon pumpkin pie spice. Stir just to combine (batter should be lumpy). Stir in cranberries.
4. Pour mixture into a lightly greased loaf pan or muffin tin, and sprinkle with topping mixture.
5. Bake at 350 degrees for 50 to 55 minutes. Loaf is done when a toothpick inserted in comes out clean or with some dry crumbs from the topping.
6. Eat up!