Molasses Banana-Oat Bread is hearty with a subtle sweetness. Perfectly satisfying as a wholesome snack or quick meal on the go. An excellent recipe to use over-ripe bananas.
Lately, I’ve been reaching for molasses to change up the flavor of our breakfast foods.
I used to keep a bottle of the thick dark syrup in the back of the cabinet (where it always seems sticky) for the very occasional batch of gingerbread. Now, in the front of the pantry, this robustly flavored sugar alternative regularly ramps up the flavor of pancakes, waffles, and oatmeal.
In contrast to the bright sharp quick sweetness of honey or sugar, molasses makes me want to slow down and savor each aromatic bite.
The very definition of viscous, molasses flows on its own schedule, moving sedately from the bottle to a waiting measuring spoon. Watching the pungent liquid make lazy progress towards my measuring cup, I’m glad a little goes a long way.
Health Benefits of Molasses
I’ve learned to grab the bottle for its rich burnt sugar flavor but I initially reached way back into the cabinet for health reasons.
From a nutritional perspective, molasses has some notable benefits compared to sugar.
For those looking to reduce sugar, molasses falls much lower on the Glycemic Index (a measure of how quickly a food affects blood glucose, aka blood sugar) than refined sugar or honey.* Depending on the context, molasses may be a useful alternative to sugar for individuals needing to manage their blood sugar levels (always consult a medical professional for your specific needs).
Additionally, “[blackstrap molasses] contains trace amounts of vitamins and significant amounts of several minerals. Blackstrap molasses is a source of calcium, magnesium, potassium, and iron; one tablespoon provides up to 20% of the daily value of those nutrients. Blackstrap has long been sold as a health supplement.” -wikipedia
If you haven’t used molasses in a recipe lately, go grab the bottle from the back of your pantry. Give this molasses banana-oat bread a try. I’ll bet you’ll be reaching for that sticky bottle of molasses more often.
- 5 tablespoons unsalted butter, softened
- ⅓ cup granulated sugar
- 2 large eggs
- 3 ripe bananas, mashed (approximately 1¼ cups after mashing)
- ¼ cup molasses
- ½ cup (4 oz.) plain Greek yogurt
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1½ cups whole wheat flour
- ¾ cup rolled oats
- Preheat oven to 350 degrees. Lightly butter (or use non-stick spray) a 9x5 loaf pan.
- In a large mixing bowl: use a fork to blend the butter, sugar, and eggs. Once fully blended use a large spoon to mix in the bananas, molasses, yogurt, and vanilla.
- Begin incorporating the dry ingredients. Sprinkle the baking soda, salt, cinnamon
andnutmeg over the batter and mix well. Add the flour ½ a cup at a time and mix just enough to incorporate it evenly into the batter. Finish by mixing in the oats.
- Turn the batter into the prepared loaf pan. Cover the pan with foil and bake for 40 minutes. After 40 minutes remove the foil and continue baking an additional 20 minutes. The banana bread is finished when a toothpick can be inserted and removed clean.
- Let the loaf cool on a rack in the pan for 10 minutes before removing from the pan and cooling completely on the wrack for a couple of hours.
Recipe and article originally published 2/18/2014, revised and re-published 3/15/2018