RCI-BR.003.0356.001
Rolled Oats Banana Bread
Inherited from the Davidson Estate in Terrell, Texas in 1987. This recipe indicates it came from the back of a rolled oats container and is dated 1924.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- ⅓ cup
- ⅓ cup
- butter-flavored vegetable shortening (recipe revamped to include butter flavor shortening)⅓ cup
- 1 teaspoon
- 2 unit
- 2 large
- sweetened bakers coconut¼ cup
- ½ teaspoon
- 2¼ teaspoons
- 1¾ cup
- ½ cup
- ¾ cup
Method
1
Preheat oven to 350°F and grease a standard loaf pan with butter-flavored vegetable shortening.
2
Cream together the granulated sugar, brown sugar, and butter-flavored vegetable shortening in a large mixing bowl until light and fluffy, about 2-3 minutes of beating.
3
Beat in the eggs one at a time, then add the vanilla extract and mix until fully incorporated.
4
Peel the ripe bananas and mash them thoroughly with a fork until smooth, then fold into the wet mixture.
5
Whisk together the all-purpose flour, rolled oats, baking powder, and salt in a separate bowl.
6
Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
7
Stir in the sweetened bakers coconut and chopped walnuts until evenly distributed throughout the batter.
8
Pour the batter into the prepared loaf pan, smoothing the top with a spatula or the back of a spoon.
9
Bake in the preheated 350°F oven for 50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
50 minutes
10
Remove from oven and allow the banana bread to cool in the pan for 10 minutes before turning out onto a wire rack.