RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2860
| View Recipe |
|
|
| Recipe Name: |
Peanut Butter Banana Oatmeal Bake |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
2017-02-27
|
| Course: |
Breakfast |
Used in Baskets: |
No |
| Base: |
Grains/Nuts |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
40.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$0.29
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
1.5 qt (9x9) baking dish |
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
2 Tablespoons syrup, Maple
|
Directions:
First, preheat oven to 375 F and spray a medium-size baking dish or cake pan with cooking spray.
In a large bowl, mash 1 very ripe banana until liquid-y. Then, add in eggs, peanut butter, vanilla extract, maple syrup, and milk and mix until smooth.
Add rolled oats, flour, baking powder, and salt, and mix until everything is thoroughly combined.
Transfer batter into baking dish and slice a few bananas on top.
Bake at 375 F for about 30 to 40 minutes (it will depend on the size and depth of your baking dish) or until firm. |
|
|
|
| Nutrition per Serving: |
| Calories: |
375 |
Total Carbs: |
52.0 |
Net Carbs: |
46.0 |
| Cholesterol: |
106.1 |
Fat: |
15.5 |
Protein: |
13.67 |
| Fiber: |
6.02 |
Sodium: |
144.46 |
|
|
|
