This is the best recipe I’ve found for banana bread. It’s moist and tasty, and the rolled oats give it a delectable chewy texture. It’s flexible enough that you can add nuts if you like (I don’t like), you can go up or down on the spices, and you can add whatever kind of dried fruit you prefer (craisins, chopped dates, dried chopped apricots, etc.; I suppose you could even sub in chocolate chips); and I think you could change the butter to 1/3 cup, and add ¼ cup peanut butter, if that interests you.
Note the larger size loaf pan (9 5/8 x 5 1/2-inch): it really did use the whole pan.
1/2 cup softened butter
3 tablespoons unflavored, unsweetened Greek yogurt
1 cup sucanat (can also use coconut palm sugar, or a combination)
1 teaspoon vanilla extract
1 cup flour
1 1/2 cups rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 1/2 cups mashed bananas (anywhere from 3-5 bananas, depending on size)
1/4 cup milk (I used rice milk)
1/2 cup raisins (add a full cup if you like raisins)
Yield: a 9 5/8″ x 5 1/2″ loaf pan
Cream shortening, yogurt and sucanat. Add eggs and vanilla and beat until fluffy.
Combine dry ingredients and add to first mixture alternately with bananas and milk. Mix well and fold in raisins.
Bake in greased 9 5/8 x 5 1/2-inch loaf pan 50-60 minutes in 350° oven.
Cover for 5 minutes after being removed from oven to keep the moisture in the bread.