Roasted Banana-Walnut Bread

I have been baking today (it’s cool in Denver), so here’s another delicious whole grain bread recipe!  This is adapted from a recipe I found on a flyer at our local health food store.  Kids love banana bread, so we make this one quite often.

• 3 cups sliced bananas (about 4 large)
• 1 Tablespoon butter, divided
• 1 Tablespoon turbinado or raw sugar
• 1/4 teaspoon ground cinnamon
• 1/3 cup rolled oats
• 1/2 cup fat free milk
• squeeze of lemon (I never measure this)
• 1 2/3 cup stone ground whole wheat flour
• 1/4 cup ground flaxseed
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup agave nectar
• 1/4 cup canola oil
• 2 large eggs
• 3/4 teaspoon vanilla extract
• 1/4 cup chopped walnuts

1. Preheat oven to 425.  Place bananas on a parchment lined baking sheet.  Cut 2 teaspoons of the butter into small pieces and dot over bananas.  Combine sugar and cinnamon in a cup.  Sprinkle the mixture over bananas and roast for 20 minutes.  Scrape bananas into bowl.  Mash with a fork.
2. Reduce oven temp to 350.  Combine oats, buttermilk and lemon in a small bowl.  Let stand 15 minutes.
3. Lightly spoon flour into dry measuring cups.  Level with a knife. Combine flour, flaxseed, baking soda, and salt.  Stir with a whisk.
4. Place agave and oil in a large bowl and whisk until well blended.  Add eggs, one at a time, whisking well after each addition.  Add roasted bananas, mik-oat mixture and vanilla.  Whisk to blend.  Add flour mixture.  Stir until blended.  Spoon batter into a 9×5 inch loaf pan coated with remaining 1 teaspoon of butter.  Sprinkle walnuts evenly over the top and bake at 350 F for 45-55 minutes or until a wooden pick inserted in the center comes out clean.  Cook 10 minutes in pan on a wire rack.  Remove from pan.  Cool completely on wire rack.  Cut into 12 slices.