Got overripe bananas? Step away from the trash can! Ripe bananas (the blacker the better) are perfect for this healthy recipe that contains oats for fiber and feelings of fullness, bananas for potassium, and dried cranberries for a hint of sweetness. Plus it only takes 20 minutes of active prep time.
- <strong>For topping:</strong>
- 1/4 cup old-fashioned rolled oats
- 1/8 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1 tablespoon brown sugar
- 1 tablespoon melted butter
- <strong>For bread:</strong>
- 2ripe bananas
- 1large egg, beaten
- 3/4 cup milk
- 1 cup whole-wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup old-fashioned rolled oats
- 1/2 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1/2 cup dried cranberries
- Preheat oven to 350 degrees.
- To make topping, combine all ingredients in a small bowl and set aside.
- To make bread, mash bananas in a medium bowl, then stir in egg and milk. Add flour, baking soda, baking powder, salt, oats, brown sugar, and pumpkin pie spice. Stir just to combine (batter should be lumpy), then mix in cranberries.
- Pour batter into a lightly greased loaf pan or muffin tin, and sprinkle with topping mixture. Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean or with some dry topping crumbs.