Oatmeal in banana bread isn’t something I’m super interested in. However, it’s a recipe in the book, and well it’s probably healthier than regular banana bread. To me, the oats were a little too toasted in the banana bread.
Since I didn’t have ripened bananas, I needed to quickly ripen bananas – there’s a great way to ripen bananas in the oven. I would suggest over ripening them since they’re still pretty tough to be able to mash the bananas (or I was just being lazy). I ended up not mushing everything so I had chunks of banana in my banana bread – rather than everything mushed up.
Also, I substituted half of the all purpose flour with whole wheat flour that we’ve been trying to use up (it’s difficult to find recipes with just whole wheat flour in it). I wouldn’t suggest substituting more than half of the flour with whole wheat so you aren’t changing the textures and flavors too much. Finally, I added chocolate chips – chocolate makes everything just a little bit better.
Overall, I’m probably going to stick with a regular banana bread recipe – rather than with oats – because it’s just better (at least for me).