by nelliec » Fri Apr 26, 2013 10:36 am
[quote="lfwfv"]Not sure what you're wanting....just the recipe in a different shape? I'm sure you could put the batter into a loaf pan and just bake it a bit longer. It really is similar to a loaf texture in bar form anyway...
But if you are wanting more of a bread flavor, you'd need to use flour instead of rolled oats, add in some leavening agent like baking powder etc.. Why not just use a banana bread recipe at that point?[quote]
Sorry that I was sorta vague with my question. Actually, I guess what I wanted to know was if I could use the same recipe ingredients and put it in a loaf pan and be able to slice it like banana bread. I wanted to use all oats, no bread, 'cause I'm beginning to suspect that I may have a food allergy to wheat. Would I need to use, or even *should* I use baking powder or soda with just oats.
Lfwfb, thanks so much for coming up with this original recipe! It is amazing 'cause it's so easy and fail safe. I most use canned pineapple with the bananas now, but have added raisins, cranberries, other dried fruit, nuts, etc., at different times. Occasionally it comes out more cake-like, and sometimes more "bar" like. Who knows what I do different? But however it turns out, it's always delicious!
NellieC