I have some amazing holiday bread news for you 🙂 When I see overripe bananas at home, I immediately make either pudding or cake. But this time I didn’t really feel like making something sweet. So I improvised something that’s somewhere between bread and cake. “Cake” isn’t quite right because it’s not sweet. “Bread” suits it better. It turned out to have a wonderful aroma and texture. And it’s incredibly filling too 🙂

Ingredients:

• 2 medium-sized, mashed, soft bananas
• 1 cup rolled oats
• Half a cup oat bran
• 1 egg
• 1 tablespoon unsweetened peanut butter
• 1/2 packet baking powder
• Less than 1/2 cup milk (I left a little at the bottom of the one shown in the picture)
• Plenty of cinnamon

Vanilla extract (optional)

I mixed all the ingredients together and let it sit for 10 minutes so the oats could absorb the liquids. Then I baked it in a preheated 175-degree Celsius (350-75°F) turbo oven for 40 minutes. Since every oven’s temperature and settings are different, I recommend observing it during the last 10 minutes. If it passes the toothpick test, our bread is done 🙂

It turned out to be a very firm, perfectly flavorful bread. Don’t imagine it’s a cake, you might be disappointed because it’s not sweet. If you double the amount of banana or add about two handfuls of raisins, it would make a wonderful cake. Enjoy!

Recipe note: Oats contain a very special water-soluble fiber called beta-glucan. It turns into a gel-like consistency in water, making it harder to digest and thus keeping you feeling full for longer.