Banana Peach Quick Oat Bread (Mini’s)

The peaches sitting in my stoneware bowl on our dining room table were ripe and fragrant.  Overly ripe bananas in our freezer were falling out every time I opened the door.  The combination of both of those things could only mean one thing; it was time to bake. 

Sometimes when I decide to bake I’m not quite sure which direction I’m headed in when I pull my mixing bowl and measuring cups out of the cupboard.  All I know is that my impromptu creativity could ultimately prove success or disaster in the kitchen.

This bread definitely falls within the perimeters of success.  The bananas make this bread sweet, but the peaches give it a slightly tart finish that makes you want just one more slice. The oats give it a hearty texture so you feel like it’s good for you – even if it’s not the most healthy choice on earth, and it’s super moist.  So moist, you can hear it when you cut into it.

 Banana Peach Quick Oat Bread (Mini’s)

1 cup of diced peaches

3 very ripe mashed bananas

1/4 c. brown sugar

1/2 c. granulated sugar

1/2 c. margarine, or butter

1 egg

1/2 tsp. salt

2 tsp. baking powder

1/2 tsp. vanilla

1/2 c. old-fashioned oatmeal

1 1/2 c. all-purpose flour

Spray four mini loaf pans with non-stick cooking spray.  Preheat oven to 325 degrees.

In a large bowl, add fruit, sugar, eggs, and margarine; beat with electric mixer on medium speed.  Add salt, baking powder, and vanilla; mix thoroughly.  Beat in flour and oatmeal until all ingredients are completely blended together.  Pour batter into prepared mini loaf pans.  Bake for about 30 minutes, or until a toothpick comes out clean when inserted into the center. Cool before removing from pans.

I would have loved to add some nuts to this recipe.  If you were going to add nuts to this bread what kind would you choose?

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Quick Zucchini Oatmeal Bread

While most of you are busy creating deliciously crazy desserts with some of my most favorite summer fruits, I’ve been busying myself in the kitchen trying to make good use of our garden veggies.

So far, we’ve had fresh spinach salads, I have packaged frenched yellow beans, grated zucchini, and diced green and purple peppers for the freezer.  I’ve made sweet refrigerator pickles and preserved 4 quarts and 2 pints of dill pickles, and I still  have a quart of sweet banana peppers that I have to do something with.  And if that’s not enough, I made a chocolate zucchini cake, and of course, this deliciously moist zucchini bread.  Our garden is bountiful and I’m thankful.

This bread is awesome.  It’s not overly sweet and it’s super moist.  The oatmeal in it makes it slightly hearty and will leave you wanting just one more slice.  If you have an abundance of zucchini and you’re asking yourself what to do with it; this is the answer!

Quick Zucchini Oatmeal Bread

2 c. grated zucchini

1/2 c. brown sugar

1/2 c. granulated sugar

2/3 c. olive oil

2 eggs, beaten

1/2 tbsp. vanilla extract

1 tsp. cinnamon

3/4 tsp. baking soda

3/4 tsp. baking powder

3/4 tsp. salt

1 1/2 c. all-purpose flour

1/2 c. old-fashioned oatmeal

(Makes 4 mini loaves)

Grease mini loaf pans.  Preheat oven to 325 degrees.

In a large bowl, add all ingredients except flour and oatmeal; mix with electric mixer.  Stir in flour and oatmeal and beat on medium speed until all ingredients are completely blended.  Pour batter into prepared pans.  Bake for about 30 minutes, or until toothpick inserted into the center comes out clean.

Cool completely in pans before removing. 

Do you have a garden?  Or, do you give the farmers market your business?