For this installment of the What's Cooking recipe swap we were asked to submit a breakfast dish for a fellow blogger to make. I was assigned Jey's blog and she submitted a recipe for banana bread, but not just any banana bread, Caramel almond oatmeal banana bread to be exact. Yes, it's a mouthful but it is so worth it!
We have been enjoying this bread since I pulled it out of the oven. Spencer and Tucker could hardly let it cool enough, before they were asking for a piece. It didn't take them long to devour that first piece, and then quickly go back for another. We've enjoyed it for breakfast a few days, and even dessert after supper on a few occasions. Regardless of when enjoy this delicious and flavorful bread, just make it and enjoy it! You won't be disappointed.
Caramel Almond Oatmeal Banana Bread
1 1/4 Cups all-purpose flour
1/2 Cup brown sugar
1/2 Tsp salt
1/2 Tsp baking soda
1/2 Tsp baking powder
1/2 Tsp cinnamon
1 Cup oatmeal, uncooked
1/2 Cup chopped caramel candy
1/3 Cup almonds, roughly chopped plus 1/4 cup for topping
4 Ripe bananas
3 Tbsp vegetable oil
2 Egg whites
Preheat oven to 350. Spray a loaf pan with non-stick cooking spray and set aside.
In a large bowl combine flour, brown sugar, salt, baking soda, baking powder, cinnamon, and oatmeal and stir to combine. Place egg whites in a bowl of a stand mixer, turn mixer on high and beat until stiff peaks form.
Meanwhile, in separate bowl mash bananas with a fork. Once the bananas are mashed, add the egg and oil and stir to combine. Once ingredients are combined, pour into flour mixture and stir to completely incorporate. Add one-third of the whipped egg whites, and gently fold ingredients together. Continue adding egg whites until all are incorporated into the batter.
Transfer batter to the prepared pan. Evenly top with the remaining 1/4 cup almonds. Place in oven and bake for 45-55 minutes. Allow to cool in pan for about 10 minutes, remove from pan and place on cooling rack and allow to cool completely. Store in an airtight container.
Recipe source: adapted from Joy the Baker via The Jey of Cooking