(recipe featured on Inn Cuisine, as adapted from the Westby House)
- 3 cups old-fashioned oats
- 1 & 1/2 cups sticks unsalted butter, melted (updated 9/29/09)
- 1 cup packed brown sugar
- 1 cup milk
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs, beaten
- 2 ripe bananas, mashed
- 1 cup chopped walnuts
Preheat oven to 350 degrees F for baking.
In a large mixing bowl, mix all ingredients together, stirring to thoroughly combine. Pour mixture into a greased 9″x9″ baking dish and place in preheated 350 degrees F oven for approximately 30-40 minutes, or until the center of this oat bake is set and no longer jiggles (if you have any doubts as to doneness, insert a long, wooden skewer into the center of bake—when it comes out moist but clean, the bake is done). This dish may then be served immediately or held up to 1 hour in warm (but turned off) oven.
Note: The original version of this recipe called for the use of oatmeal in place of the old-fashioned oats. I found that by using oats instead, the end result was befitting as a breakfast side versus a main course. This adaptation allows for a wonderful alternative to potatoes, toast or pancakes as a breakfast starch. Banana Walnut Oat Bake pairs nicely with eggs, fruit and yogurt.
