Heartier than normal banana bread, this Banana Oat Bread makes the perfect breakfast bread! Just sweet enough with great texture, this bread is the best way to start the day.
Do you see a theme going here? I mentioned last week that I was on a banana bread kick, and from the looks of the last few posts, that banana kick is going strong. I’m kind of laughing that this is my second banana bread post in a week, mostly because my husband doesn’t even like banana bread. He won’t even eat it at all. My kids do like it, and obviously – I love it. I ended up making this Banana Oat Bread three times in a week trying to get it just right, so we have literally had banana bread in the house in abundance for awhile now. My husband will be glad that I’m finally posting this and that I can now move on to a different recipe.
For some reason, I have a hard time picking one banana bread recipe as a favorite and just sticking to it. Maybe it’s because I have been blogging for so long, and it has just become habit to keep trying new things. Or maybe it’s because there is not one banana bread recipe that is perfect for every circumstance. You need peanut butter and chocolate chips for when you are craving something that will really stand out. You need a banana bread that tastes more like dessert than a bread. You need a recipe that makes the perfect banana bread for an after school snack. And that’s just the tip of the iceberg – there really is a reason for banana bread under every circumstance.
I’d call this Banana Oat Bread the perfect breakfast banana bread. The oats give it a heartier texture that I think makes it perfect for breakfast. It’s a recipe that will stick with you for a bit and give you the energy to make it through your morning. And while it is sweet, it’s not overly sweet. Let’s not forget to mention the amount of bananas in this bread, as well. All those bananas make a perfectly moist banana bread.
My kids all loved this banana bread version, and I’m sure I ended up eating my weight in it over the last week!
Tips for the perfect banana bread
Make sure those bananas are ripe! I like to wait until they are almost all the way black on the peel, ensuring that bananas are super sweet.
Don’t mix the batter any more than you have to. The less you mix, the more tender your bread will be.
Keep an eye on it as it is baking, as you’ll want to cover it with foil once it starts to brown. If you don’t cover it, by the time the loaf is finished baking, the edges will be quite dark.
All ovens cook differently, so start checking your bread around 45 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. The top will also be fairly firm and not jiggly at all.
More recipes that use those overripe bananas
Banana Cheesecake Cookie Bars
Banana Split Cupcakes
Peanut Butter Banana Bran Muffins
Frosted Banana Cake
Banana Brownies with Peanut Butter Banana Frosting
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Banana Oat Bread
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 1 hour 15 minutes
- Yield: 16 servings 1x
- Category: Breakfast
Description
Heartier than normal banana bread, this Banana Oat Bread makes the perfect breakfast bread! Just sweet enough with great texture, this bread is the best way to start the day.
Ingredients
- 1 cup packed brown sugar
- 1/2 cup vegetable oil
- 1/2 cup 2% milk
- 2 large eggs
- 2 cups mashed ripe bananas (about 4–5 medium bananas)
- 2 cups all-purpose flour
- 1 cup old fashioned oats
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
Preheat the oven to 350ºF. Grease a 9×5-inch loaf pan. You can also line the pan with parchment paper and then spray that with nonstick cooking spray.
In a large bowl, combine the brown sugar, vegetable oil, milk and eggs. Mix until combined. Stir in the bananas.
In another bowl, combine the oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add the dry ingredient to the wet ingredients all at once and stir until combined.
Pour the batter into the prepared loaf pan. Transfer to the oven and bake until a tester inserted in the center comes out clean, about 60 minutes. You will probably need to cover the top with foil about halfway through the baking time to avoid over-browning the loaf.
Let the loaf cool for 10 minutes before removing from the pan. Allow to cool completely before cutting.
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts.
Nutrition
- Calories: 226
- Sugar: 17 g
- Sodium: 1309 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 24 mg
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Alexis says
Made this twice now and it turned out great both times! I think people had issues because their loaf pan wasn’t big enough. The first time I made it at my sister’s and it fit in her bigger loaf pan, but at home I had enough extra to make 6 muffins as well. Loaf pans are a bit weird because the internal volumes can vary a lot even if they say they’re 9×5. Just remember never to fill your loaf pan more than 3/4 full! This recipe makes great muffins and bread, no alterations needed.
★★★★★
Mary L says
This is my favorite banana bread. I made muffins this time. I baked at 375 for about 22 minutes, making 2 dozen.
Jeanette says
The result turned out great! My substitutions:
1. Used while wheat flour
2. Added a cup of chopped walnuts
3. Added half a cup of flaxseed
4. After pouring it into the prepared, lined pans, sprinkled the top with rolled oats.
Sam says
Delicious. Worked perfect substituting plain flour and baking powder for Self raising flour and putting the oven on 160degrees celcius for about 50mintues
★★★★★
Diane Merritts says
Hi,
I have been looking for a banana bread recipe that I can make for breakfast. This one comes very close. However, I changed it a little to make it healthier (in my view). I changed the brown sugar to 2/3 cup and added in 1/3 cup molasses. I used water instead of milk and I used whole wheat flour instead of white. I had to bake it a little longer, about another 10 minutes.
Super good! Thanks for all your testing.
Leesa says
I subbed gluten free flour for the all purpose flour and used certified gf oats, and this was the best gf banana bread I’ve ever made!
★★★★★
Lemar says
Delicious! I didn’t have brown sugar so I substituted it with just sugar, used one cup all purpose flour and one cup whole wheat, halved the oil and only one teaspoon baking powder. It came out great and cooked in 50 minutes. Really delish breakfast! Thank you!
★★★★★
Neil Logan says
Very good recipe. I only had three super ripe bananas. I added some chopped dates and chopped pecans. I substituted vegetable oil with coconut oil and I substituted regular milk with almond milk. I needed to bake an extra 20 minutes (a total of 80 minutes) to get the center fully done. It holds together well. Not too sweet. Very tasty and filling. Thanks.
Jennifer Hamilton says
It tasted so bitter 😞 and I followed the recipe exactly. Personally I think it was probably the vegetable oil and the amount of baking powder. I think butter or margarine would have worked better in place of the oil… and only a tsp of baking powder
Celia says
Hearty. Moist! Delicious! I love this, doubled it first time I made it. Thank u!!!
★★★★★