Oat Banana Bread with Condensed Milk

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Its been a while since I baked anything, so the sight of three over ripe bananas in my fruit bowl failed to evoke the usual feelings of guilt I feel when I see over ripe bananas. Why guilt you wonder? well....... somehow having over ripe bananas makes me feel guilty because I feel responsible for not having consumed these bananas, or put them to some use before they got to this stage. This time though it actually made me feel some anticipation as I was cooking up ideas in my head as to what bakes I would try with these bananas.

After discarding the ideas of muffins and cakes (too much butter and sugar in each of these to make me happy) I finally settled on wanting to make banana bread....again :-)    Only I wanted to try something different from the types of banana bread I have made in the past. As is often the case with me, I was unable to find time to research out a good recipe for the same. So I did what I do when I lack time, I just made up the recipe as I went along and crossed my fingers and hoped for the best.The bread turned out soft, moist, fluffy and sufficiently sweet and I am looking forward to having ripe bananas soon so that I can make another round of this bread.

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Ingredients and Method to make Oat Banana Bread with condensed milk

1 cup rolled oat flour (See notes)

1 cup all purpose flour (maida)

1 cup whole wheat flour (atta)

1/4 tsp salt

1 tsp baking soda

1 tsp baking powder (aluminum free) , 

1/2 tsp cinnamon powder

3 large ripe bananas (yielded 1 1/2 cups of mashed bananas)

3/4 cup sweetened condensed milk (sweetened evaporated milk)

1 tsp vanilla essence

1/4 cup oil

1/4 cup milk

Pre heat oven to 350 deg F

Grease a bread loaf pan made with metal or glass with a drop or two of oil and keep aside.

Mix oat flour, AP flour and Whole wheat flour in a large bowl. Add to this salt, soda, baking powder and cinnamon powder and mix well.

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Add condensed milk to this mixture and stir it in slowly. Add mashed bananas and mix it in to this mixture.

Add oil, milk and essence and mix well. The mixture should be of dropping consistency.

Pour the mixture into the loaf pan and level it gently.

Place the pan into the oven and bake for about 35 to 45 minutes until a toothpick inserted into the center of the bread comes out clean.

Cool, slice and serve.

Notes

I just processed rolled oats in my spice grinder until it yielded me fine flour. You can use store bought oat flour for this bread too .

If you like your bread very sweet like cake, then you can increase the condensed milk to 1 cup and do not have to add 1/4 cup of milk.

Update: This picture is from a subsequent time I made it when I baked the bread in a bundt pan. It takes a little less time to bake when baked in a bundt pan but not much, about 5 to 6 minutes less.