I love it when I discover that I have brown bananas on hand. There are so many baked goods you can make with overripe nanners! Check out what our friends at Live Half Full had to say about this recipe:
“When I returned on Sunday night from our trip to Michigan, I found a surprise waiting for me. Overripe bananas!”
Can you guess what she made with those overripe bananas? You got it! This delicious baked oatmeal.
Ingredients
2 cups Quaker rolled oats
2 heaping tablespoons Domino brown sugar
1 teaspoon Clabber Girl baking powder
1 teaspoon McCormick cinnamon
1/2 teaspoon Morton salt
1 cup Fishers walnut pieces
2 cups almond milk (or milk)
1 large Eggland’s Best egg
3 tablespoons Land O Lakes butter, melted
1 tablespoon vanilla extract
4 ripe bananas, peeled into 1/2-inch slices
Instructions
-In a large bowl, mix together the oats, brown sugar, baking powder, cinnamon, salt and the walnuts. Stir until combined.
-Next, add in the milk, egg, butter and vanilla extract. Stir again to combine.
-Add the oat mixture to a greased 9×11 baking dish. Arrange the banana slices on top.
-Bake 35 to 40 minutes at 375 or until the top is nicely golden brown and the bananas are caramelized.
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Quick Tip: Not ready to make this recipe even though your bananas are ripe? Peel them and seal in a Ziploc bag before tossing in the freezer for later.
Thank you to Live Half Full for this recipe!
