Banana Oat Coconut Prune Bread Recipes

BANANA PRUNE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
• In a large bowl, combine sugar, oil and eggs. Beat until smooth. Blend in banana and vanilla. Mix together flour, baking powder, baking soda, salt and cinnamon, then stir into egg mixture until just moistened. Mix in the prunes. Spoon into muffin cups.
• Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

OATMEAL BANANA BREAD

Steps:

• Preheat the oven to 350 degrees F. Spread 1 1/2 cups oats in a single layer on a rimmed baking sheet. Place in the oven and toast for 8 to 10 minutes, until very light golden and fragrant, stirring once halfway through. Set aside to cool. Line a 9 x 5-inch loaf pan with parchment paper so that two sides overhang like handles. Lightly mist with nonstick spray.
• In a medium mixing bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, and salt. Stir in the toasted oats. Set aside.
• Mash the banana in the bottom of a large mixing bowl and double check to make sure you have 1 1/2 cups. Whisk in the honey, melted butter, milk, and Greek yogurt. If the butter resolidifies, warm the bowl in the microwave in 10-second bursts, just until it melts. One at a time, whisk in the eggs. Whisk in the vanilla extract.
• Add the dry ingredients to the banana-honey mixture. By hand with a rubber spatula, stir very slowly and gently, stopping as soon as the flour disappears. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the batter with remaining 1 tablespoon oats for decoration.
• Bake for 30 minutes, then loosely cover the pan with foil, making sure that the foil shields both ends of the pan (because the bread is sweetened with honey, it will caramelize and become dark at the corners). Continue baking for 35 to 45 additional minutes (65 to 75 minutes total) or until a small, thin knife inserted in the center of the loaf comes out without any wet batter clinging to it. Repeat the test once or twice. An even easier way to tell is to use an instant-read thermometer. When the bread reaches between 200 to 210 degrees F at the center, it's done.
• Place the pan on a wire rack, and let the bread cool in the pan for 1 hour. Using the parchment paper handles, lift the bread and set it out on the rack to finish cooling completely. Slice and enjoy!

BANANA OAT MUFFINS

Steps:

• Combine flour, oats, sugar, baking powder, soda, and salt.
• In a large bowl, beat the egg lightly. Stir in the milk, oil, and vanilla. Add the mashed banana, and combine thoroughly. Stir the flour mixture into the banana mixture until just combined. Line a 12-cup muffin tin with paper bake cups, and divide the batter among them.
• Bake at 400 degrees F (205 degrees C) for 18 to 20 minutes.

HONEY AND PRUNE OAT BREAD

Steps:

• Preheat the oven to 180C/250F/Gas mark 5. Base line a 2 lb loaf tin with greaseproof paper. Place the prunes, oats, bicarbonate of soda and coconut oil in a bowl and pour over 125ml of boiling water.
• Meanwhile in a large bowl, whisk together the eggs and honey until well combined. Stir in the flour and ground cinnamon and then finally the prune and oat mixture.
• Mix well and pour into the prepared loaf tin. Bake 45 minutes until a knife inserted into the loaf comes out clean.
• Cool out of the tin on a cooling rack before slicing.
• Per Serving 234 kcalories, protein 5g, carbohydrate 40.5g, fat 7g, saturated fat 4.5g, fibre 4g, sugar 22.5g, salt 0.5g.

OAT FLOUR BANANA BREAD

Steps:

• Preheat the oven to 350 degrees Fahrenheit, and adjust the oven rack to the middle position. Lightly spray a 9x5" loaf pan with oil and line with parchment paper. Set aside.
• In a large mixing bowl, mash bananas very well with a fork or potato masher. You want them to be as smooth as possible. Add in the wet ingredients and stir well until no large clumps remain. Add the dry ingredients into the bowl, and give everything a nice stir with a spatula. Continue stirring and folding until smooth and no clumps remain, but do not over mix! Fold in the chopped walnuts and stir again.
• Pour into the prepared loaf pan, and tap firmly on the counter several times to release air bubbles. Smooth over the top with an offset spatula. Top off with sliced banana, rolled oats or turbinado sugar.To make the sliced bananas, cut banana in half vertically and sprinkle with coconut sugar. Shake off the excess and place (insides, face up) on top of the loaf, lightly pressing down.
• Bake at 350 degrees Fahrenheit for 55-65 minutes until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool in the pan for 30 minutes before carefully transferring to a wire rack to cool completely.
• Serve warm with a slab of butter or have plain. Store in an airtight container in the refrigerator for up to 3-4 days.

BANANA OAT COCONUT PRUNE BREAD

Steps:

• Mix the first 6 ingredients. Add flour, oats, milk, prunes and coconut and stir until mixed well.
• Pour batter in greased loaf pan, sprinkle with some oats and bake for about 35-45 minutes at 375 degrees.