Recipe
Side Dish
Oatmeal Banana Bread
Primary Media
Author
Hy-Vee Test Kitchen
Save Options
Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| 4 Hy-Vee bakery oatmeal cookies | ||
| 1 ½ c. Hy-Vee all-purpose flour | ||
| ½ c. packed Hy-Vee brown sugar | ||
| 2 ½ tsp. Hy-Vee baking powder | ||
| ½ tsp. Hy-Vee baking soda | ||
| 1 ½ c. mashed ripe bananas (about 3 medium) | ||
| 1 Hy-Vee large egg | ||
| ¼ c. Hy-Vee vegetable oil | ||
| 2 Hy-Vee bakery oatmeal cookies, crumbled | ||
| ½ c. Hy-Vee chopped walnuts | ||
| ¼ c. Hy-Vee brown sugar | ||
| ½ tsp. Hy-Vee cinnamon |
Directions
- Preheat oven to 350 degrees. Coat a 9-by-5-inch loaf pan with non-stick cooking spray.
- In a food processor fitted with a metal blade, pulse cookies until they are finely ground. Pour in a large bowl and stir in flour, brown sugar, baking powder and baking soda.
- Beat together bananas, egg and oil in a separate bowl. Stir into dry ingredients until just until moistened. Pour into prepared pan. Mix together crumbled cookie, walnuts, brown sugar and cinnamon and sprinkle on top of batter.
- Bake 45 minutes or until tester inserted near center comes out clean. Let stand 10 minutes before removing from pan. Cool on wire rack.