We always have bananas around here. I realize my last post was about bananas and I apologize for the redundancy. They are the most logical, good-in-a-pinch snack or breakfast for a little one. I cut them up and put them in oatmeal most mornings, so one day when I had a lot of ripe ones and it was cloudy out, I thought that I’d do a literal banana bread and mix banana into the dough and add a lot of oatmeal to kinda make a bread version of my daily breakfast. I really loved how rustic it turned out. It was really great warmed with butter and sprinkled with cinnamon – as most things are. I always think of how I could improve something the second it comes out of the oven. With this, I think thick slices dipped in batter and turned into banana French toast would be amazing.
Banana Oat Bread*
makes two loaves
3 cups whole wheat flour
2 tsp salt
1/2 oz yeast
1/2 stick butter, softened
generous 1 1/4 cups water
2 large bananas, chopped
1 bowl of oatmeal, muesli or granola
Put the flour, salt, yeast and butter into a bowl. Slowly add water to the bowl and mix carefully by hand until the dough becomes elastic. Knead the dough for 5 minutes, then cover the bowl and set aside to rest for two hours.
Divide the dough into two, then add a chopped banana to each, using your hands to mash the banana into the mixture. This makes the dough crazy sticky, so add enough oatmeal to each to regain the original texture.
Line a baking sheet with parchment or a silpat. Roll each dough into a ball, then press into the bowl of oats, so that the dough becomes completely coated. Place the loaves on a baking sheet and let rise for 1-2 hours.
Preheat the oven to 400F. Using a knife, deeply score the top of each ball into 8 sections. Bake the loaves for 25-30 minutes, then transfer to a wire rack to cool.
*adapted from the amazing book, 100 Great Breads by Paul Hollywood.