Banana Applesauce Oatmeal Bread #SecretRecipeClub

Happy Secret Recipe Club Day!

If you’re new around here, each month SRC members are secretly assigned another participating blogger.  We peruse their recipes and then feature that blogger by whipping up something delicious!

This month, I was assigned Nichole’s blog, The Cookaholic Wife.

Nichole began cooking after she got bored with making pre-packaged meals in high school…why all the packaged meals, you gotta hear the story from Nichole, I can’t do it justice!)

Once she began creating recipes, she just couldn’t stop and since she loved writing, blogging was only natural and here we are!

After looking at all of her delicious recipes, I ultimately settled upon Banana Applesauce Oatmeal Bread.

This bread was perfect for the start of summer vacation!  I have two little boys home all day (yay!!!) so we need some nice, filling healthy snacks when I can drag them in from outside!

The bread was moist and flavorful with just a bit of sweetness.  It is absolutely delectable when slathered with a generous pat of salted butter!

Thank you so much, Nichole, for a wonderful, kid-friendly recipe!

Banana Applesauce Oatmeal Bread

Adapted from Cookaholic Wife

2 very ripe bananas, mashed

¾ cup nonfat milk

2/3 cup unsweetened applesauce

1 egg

2 tbsp honey

1 tsp vanilla

1 ½ cup whole wheat flour

1 cup old fashioned oats

1 ½ tsp baking powder

1 tsp cinnamon

¾ tsp baking soda

¼ tsp salt

Preheat the oven to 350 degrees F and spray an 8x4 inch loaf pan with non-stick spray.

Mash the bananas thoroughly, then whisk in the egg, applesauce, honey, and vanilla until combined.  Stir in the milk.

In a large bowl, whisk together the flour, pats, baking powder, cinnamon, baking soda, and salt.  Pour the wet ingredients into the dry and stir until combined.

Pour the batter into the prepared loaf pan.  Sprinkle with a pinch of oats, if desired.  Bake in the preheated oven for 60-75 minutes or until the top is golden and a toothpick inserted into the center comes out clean.

Remove the loaf to a wire rack.  Cool for 5-10 minutes in the pan, then invert to remove and cool completely before slicing.

Serve with a generous smear of butter.

Makes 1 loaf.

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