Big Mill B&B's Banana Pecan Oat Bread

Recipe courtesy Big Mill Bed & Breakfast
Printable recipe courtesy Inn Cuisine
Yield: 1 loaf (up to 15 thin slices)
  • 1 cup Grape Nuts cereal (regular, not flakes)
  • 1 cup uncooked old-fashioned oats 
  • ½ cup self-rising flour
  • ½ cup granulated sugar
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup buttermilk
  • ¼ cup vegetable or canola oil
  • 2 large eggs
  • ½ to ⅔ cup VERY ripe bananas, mashed (the bananas may have black spots on the skins, or even black skins)
  • ¼ cup Craisins (sweetened dried cranberries)
  • ¼ cup golden raisins
  • ½ cup pecans, chopped (walnuts are good too)

Preheat oven to 375 degrees F for baking. Combine Grape Nuts, oats, flour, sugar, baking soda and salt in a large bowl; make a well in the center of mixture. Whisk together buttermilk, oil, eggs and mashed bananas; add to dry mixture, stirring just until moistened. Fold in dried cranberries, raisins and nuts. Pour batter into a greased 8 ½ x 4 ½ inch loaf pan. Bake at 375 degrees F for 28 to 32 minutes OR until a wooden skewer inserted into the center of loaf comes out clean. Allow bread to cool in pan on wire rack for 5 minutes. Remove bread from pan and allow to cool on wire rack.

This bread is delicious served warm with butter, or at room temperature.