Extension ServicePan de Plátano y Avena receta
View nowTiempo de preparación: 15 minutos
Hora de cocinar: 45 a 50 minutos
Rendimientos: 12 rebanadas
A moist and healthy banana bread that is perfect any time of day.
Prep time: 15 minutes
Cook time: 45 to 50 minutes
Makes: 12 slices
Ingredients
1 cups oats (quick-cooking or old fashioned rolled)
¼ cup nonfat or low-fat milk
2 eggs
⅓ cup vegetable oil
½ cup sugar
1 cup mashed ripe banana
1 ½ cups whole-wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh fruits under running water before preparing.
- Preheat oven to 350 degrees F. Lightly grease the bottom and sides of an 8- or 9-inch bread pan.
- In a medium bowl, mix together the oats, milk, eggs, oil, sugar and mashed banana. Let this mixture stand for at least 10 minutes.
- In a large bowl, stir together the flour, baking powder, baking soda and salt.
- Add the wet oat mixture to the dry flour mixture and stir gently to combine. Be careful not to overmix.
- Pour the mixture into the bread pan and spread evenly.
- Bake a 9-inch loaf for 45 minutes or an 8-inch loaf for 50 minutes or until a wooden pick inserted into the center of the loaf comes out clean. If you have a food thermometer, the center of the loaf will be at least 190 degrees F.
- Remove from the oven and let cool in the pan for 10 minutes.
- Remove the loaf from the pan and let cool completely on a rack. Slice to serve.
- Wrap to store for several days or freeze for up to a month.
Notes:
Food Sensitivities and Preferences
- For an egg-free muffin, substitute 6 Tablespoons aquafaba (the liquid drained from any canned white bean such as garbanzo beans) for the eggs. Freeze extra aquafaba for later use.
- For a dairy-free muffin, substitute a non-dairy milk or water for the cow's milk.
- For a wheat-free muffin, substitute your favorite all-purpose gluten-free flour mix. The texture will be a little different than a muffin made with wheat flour.
- For a gluten-free muffin, subsitute your favorite all-purpose gluten-free flour mix and use certified gluten-free oats.
- For a soy-free muffin, avoid soybean oil.
- For a peanut-free muffin, avoid peanut oil.
- Combine any of the free-from suggestions above for the muffin of your choice. The texture and nutrient content will be different with different ingredients, but our testers liked the variations.
