AuthorJonathan KastinCategoryAllergy Friendly, Kosher, Starches, VegetarianDifficultyBeginnerDespite the banana, this bread is not too sweet, so it can be served with a savory meal like chili.
Dry ingredients
2 ¼ cups oat bran
1 tbsp baking powder
½ tsp salt
Wet ingredients
2 bananas
2 eggs
2 tbsp oil
¾ cup water
1
Heat oven to 425° F
2
Prep 2 8×8 or 1 9×13 foil pans for a single batch or 1 11×16 pan for a double batch: wash, line with parchment
3
Mix dry ingredients; set aside
4
Mash bananas, add other wet ingredients, mix
5
Add dry to wet, mix
6
Pour into prepared pans, spread and smooth out
7
Bake 17-20 minutes at 425
8
Cool, then cut into pieces
Ingredients
Dry ingredients
2 ¼ cups oat bran
1 tbsp baking powder
½ tsp salt
Wet ingredients
2 bananas
2 eggs
2 tbsp oil
¾ cup water
Directions
1
Heat oven to 425° F
2
Prep 2 8×8 or 1 9×13 foil pans for a single batch or 1 11×16 pan for a double batch: wash, line with parchment
3
Mix dry ingredients; set aside
4
Mash bananas, add other wet ingredients, mix
5
Add dry to wet, mix
6
Pour into prepared pans, spread and smooth out
7
Bake 17-20 minutes at 425
8
Cool, then cut into pieces
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