I am forever buying bananas and not eating them all, so I have to either make/bake something with the rest or freeze them for future use. I apparently need to learn to buy smaller bunches. Then again, if not for all those aging bananas, I wouldn't have come up with this awesome Banana Bread!
I thought for sure this was going to be a fail. I significantly reduced the amounts of sugar and oil called for in other quick breads and replaced some of the flour with quick oats, so I was keeping my fingers crossed but half expecting a dry end result screaming for something sweet. You honestly will not miss that extra oil and sugar, even with all the added cocoa, and the oatmeal complements the texture nicely and lets you pretend it's healthy. I can't wait for an excuse to make this one again!
1 c flour
1/2 c quick oats
1/2 c light brown sugar, lightly packed
1/2 t salt
1/2 t baking soda
2 t cinnamon
1/4 c unsweetened cocoa powder
2 med ripened bananas
8 oz crushed pineapple, drained
1/4 c canola oil
2 t vanilla
In a large bowl, whisk together the flour, oats, brown sugar, salt, baking soda, cinnamon, and cocoa powder.
In a separate bowl, mash the bananas, then mix in the pineapple, canola oil, vanilla, and eggs.
Stir the two mixtures together until just incorporated - like with a brownie mix.
Pour into a greased/sprayed loaf pan and bake at 350 for about an hour, until a toothpick inserted into the center comes out clean.
Let cool in the pan for about five minutes, then remove to a rack to cool completely ... if you can resist waiting that long ...