low fat oatmeal banana bread

look at that cinnamon crumble topping

I’ve gone bananas. Literally.

This is my fifth banana bread this week {excluding banana bread granola }.

I am eating a super ripe, splotchy banana as I type this post on my computer (some people find the brown, spotty one gross, I find them utterly delicious).

This happy little banana bread is full of heart-healthy oats, fiber, cinnamon, and sweet bananas. It is a real banana bread — unlike some of the other “banana breads” I whipped up earlier this week. Although delicious, some of those bad boys were more like banana cakes, rather than wholesome, breakfast-worthy banana breads {I’m lookin’ at you cinnamon crumble banana “bread”!}.

This is the perfect thing to pop in the toaster and eat while wearing fuzzy socks and reminiscing on summer memories. Don’t forget a little pat of butter (hey, even healthy banana breads deserve a cozy bit of butter).

With love,
Erica

Ingredients
makes 1 loaf  of  10 slices, 4 points per slice
– 1 1/4 cup all-purpose flour
– 1/2 cup packed brown sugar
– 1/2 tsp  salt
– 1/2 tsp baking soda
– 1/4 tsp baking powder
– 1/2 tsp cinnamon
– 3 tsp canola or walnut  oil
– 2 large eggs, beaten
-2  tablespoons applesauce
– 3 large bananas, ripe
– 1 cup uncooked old fashioned oats
– Kashi cinnamon crumble cereal

Preheat oven to 350°F.  Grease and flour a loaf pan and set aside. In a large bowl, stir together dry ingredients including the oats and cinnamon.
In a smaller bowl, mash bananas with a potato masher or fork. Add oil, eggs and applesauce and mix thoroughly.
Add the wet ingredients to the dry and mix well.  Batter will be fairly thick.
Pour batter into pan, sprinkle with cereal and bake until top of loaf is firm to touch, 45 to 50 minutes. Remove from oven and allow to cool in pan for 5 minutes. Flip out and cool on a wire rack for another 10 minutes. Slice loaf into 10 equally sized slices.

Adapted from Joy the Baker