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Oaty-Banana Breakfast Bread


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  • 3/4 c packed brown sugar
  • 1 1/2 c mashed banana (3 large bananas)
  • 3/4 c canola oil
  • 2 tsp vanilla
  • 1/2 c no-cholesterol egg substitute
  • 1/2 c Quaker Oats, ground in blender
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 c Quaker Oats
  • Oaty Topping
  • 1/4 c Quaker Oats
  • 1/4 c packed brown sugar
  • 1 Tbsp all purpose flour
  • 1 Tbsp margarine, softened



Step 1

Preheat oven to 350 degrees.

Grease a 9x5x3 in loaf pan with shortening.

In large bowl, mix sugar, bananas, oil, vanilla, and egg substitute with wooden spoon.

In small bowl, combine flour, ground oats, baking soda, baking powder, and salt.

Add dry ingredients to oil mixture, blending thoroughly.

Fold in remaining 1 c of oats and turn into prepared pan.

Bake 20 minutes.

Meanwhile, mix ingredients for Oaty Topping with fork until crumbly.

Set aside.

After 20 minutes, sprinkle topping over break evenly and return to oven for an additional 40 to 50 minutes.

Bake until a wooden pick comes clean.

Let cool in pan placed on wire rack.

Slice in pan to keep Oaty Topping in place. Yields 1 loaf, serving 6-8.

Serve with whipped margarine. Store loosely covered.

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