Molasses-Oat Banana Bread/Muffins

Source: Cooking Light, September 2003

Molasses gives this bread a rich, deep brown color and distinctly old-fashioned taste. Because of the whole wheat flour and oats, the chewy loaf won't rise very high.

1 cup all-purpose flour
1/2 cup whole wheat flour
2/3 cup regular oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2/3 cup sugar
1/4 cup butter, softened
1/3 cup dark molasses
2 large eggs
1 cup mashed ripe banana (about 2 bananas)
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract
Cooking spray

Preheat oven to 350°.Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, oats, baking soda, cinnamon, and salt, stirring with a whisk.Place sugar, butter, and molasses in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Yield: 1 loaf, 14 servings (serving size: 1 slice)

NUTRITION PER SERVING: CALORIES 177(23% from fat); FAT 4.6g (sat 2.4g,mono 1.3g,poly 0.4g); PROTEIN 3.5g; CHOLESTEROL 40mg; CALCIUM 61mg; SODIUM 224mg; FIBER 1.6g; IRON 2mg; CARBOHYDRATE 31.9g

My notes: For muffins, I cooked them at 350º for about 25 minutes and the recipe yielded 12 muffins.

I talked about this recipe HERE.