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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Katrina says
Hello,
I just made this recipe, following it exactly step by step. My loaf has expanded well out of the loaf pan, and made a giant mess. It’s also still pretty jiggly in the middle (going on 75 minutes in the oven). I have no idea what happened.
I was just going over the recipe again, and was wondering if 1 tablespoon of baking powder is correct? I thought that seemed like a lot when I was adding my dry ingredients together, but now I’m wonder if that’s what went wrong.
Crystal | Beat Bake Eat says
This looks so delicious!
Sabrina says
I follow the exactly instruction, mine came out very wet and supper sweet. Very disappointed
★★★★★
Deborah says
I’m so sorry it didn’t turn out well for you. I’m not sure why it was wet – hopefully the next one will turn out better for you!
Mack says
I followed the recipe but it needs more than an hour of cooking. Took closer to 1.5 hours to cook completely after I added the foil halfway. It slowed down the cooking on the bottom.
Jessica says
Is 1 tablespoon baking powder correct?
Deborah says
Yep!
Theresa says
Can you sub in Oat flour for the AP flour?
Deborah says
I’m afraid that I don’t know much about oat flour, so I couldn’t say one way or another. Sorry!
Dona says
I did not add the baking soda coz I didn’t have any. Turned out fine. I baked in a lined 7×7 pan. Would reduce the sugar a little bit next time. Nice and easy recipe
★★★★
Terri says
I made this last night and it turned out fine. I didn’t make any substitutions. The dough did rise out of the top of the pan and mushroomed a bit but it was delicious. It just wasn’t a “pretty” loaf for giving. I made it for my kids to eat at breakfast and they loved it.
Pat says
I made this today and the only change I made was to bake the batter in two greased and floured 4×8 loaf pans for one hour (turning the pans halfway through the baking time). Perfectly baked. A very good recipe. Thank you!
★★★★
Jessica Jo says
I made this bread today… but I adapted it to be gluten free and vegan… and it turned out amazing!!! I used GF oats, GF baking flour, agave syrup instead of brown sugar just because I didn’t have any on hand, egg replacement powder stuff, and water instead of milk since I didn’t have any nut milk on hand (I only used 1/4 cup to compensate for the agave adding a bit of liquid!) It’s sooo yummy and although I’m sure different from the original recipe, I had to tell you how well it was able to be adjusted to fit my dietary restrictions! I will absolutely be making it again!
★★★★★
Marian Beshara says
The best recipe!
I substituted 1 whole wheat flour cup for 1 cup quick oats. Added chia seeds & 1 cup of walnuts.
Cooked for 1 hr 15 mins.
Been making it regularly now. Thanks alot.
★★★★★
Deborah says
I’m so glad you enjoyed it!
Amanda Ortiz says
Is it possible to leave the brown sugar out completely or sub it for a half cup of honey?? I always sub oat or almond flour so im familiar with the difference in that ratio. I also typically use honey or no sugar in my recipes.
Deborah says
I have not tried this recipe subbing the sugar for honey, so I’m afraid I couldn’t say if it would work or not. Sorry!
areN says
I’ve got a hands on at this recipe and it comes out stunning! I substituted most of the ingredients with what are restricted to my health and then tried to experiment too at the same time… I need to reduced the sugar measurement into a quarter…I’ve experimented the milk into a half a greek yogurt of it’s amount…got used half of melted butter and half corn oil in the measurement given…I’ve reduced banana into 1 1/2 cup or 3 pieces large sizes…I’ve omitted the nutmeg and replaced 1/2 tsp. vanilla extract…i made the rolled oats into 1 1/4 cup…I’ve poured it into a muffin trays and filled up 1 dozen (12 pcs.), topped it with sliced cashew nuts (but next time I’m planning to put a chunky peanut butter filling), then i baked it for 50 minutes only @ 180°C…
The result is satisfying though it’s a lil’ too dense (maybe because of the yogurt)… this type of muffins can last for 5 days without refrigeration…
Thanks for this key recipe…I’ll keep this on my treasure book…Honestly, kitchen is just another place to discover great wonders so adding up extra adventures in any recipe is a bliss… it’s always a trial and error, there’s no actual room for a mistake for those who never gives up…🤗
★★★★
Rupa says
I made this yesterday (modified a bit), and it turned out great! Here are my modifications:
*Replaced half the bananas with finely shredded zucchini
*Halved the sugar (I used white sugar, because that’s all I had)
*Replaced half the AP flour with whole wheat flour
*Added 1/2 cup of raisins
*Baked in a 8×8 square pan until fork came out clean (~35-40 min). The bread rose to a level I’d expect, but didn’t overflow like some folks experienced.
The level of sweetness was perfect for our family, and tasted plenty sweet to me. Next time, I’ll try reducing the oil a bit (seemed like a lot for the amount of bread made). A wonderful, hearty breakfast bread!
★★★★
Laura says
This is the best banana loaf recipe I’ve found. It’s easy and delicious! I have to stop myself from eating the uncooked mixture.
★★★★★
Janett says
Excellent recipe Thanks for sharing. I got tired of my old recipe and wanted to try something new. I used oat flour instead of AP. I also used muffin tins instead of the loaf pan. Turned out great! My grandbabies love it!!! And they are fussy eaters. I doubled the recipe and made 2 dozen and they were gone in two days. If they were home all day they would have been gone in a day LOL
Mary Liljequist says
I have made this twice and it is wonderful recipe. It took about 45 minutes in my overn to be fully baked. May be my oven – but please use caution when baking this the first time.
★★★★★
L. Lotardo says
Hi I added an extra egg, a more oatmeal, honey and vanilla.Topped with chopped nuts and honey baked for 1hour, used 3 loaf pans. Yummy 🙂
★★★★
Deb Marlow says
Not sure why, but mine tasted almost bitter. Will be throwing it out. I made muffins and the consistency was ok, but taste just wasn’t for me or my husband. I am positive the brown sugar and other ingredients were included. 1 tablespoon of baking soda does seem more than usual.
★
Deborah says
Hi Deb – the recipe only calls for 1/2 teaspoon of baking soda – the 1 tablespoon is baking powder. That may have been why your muffins were so bitter.
Pam says
The best!! This is the banana bread recipe I have been searching for… it has the perfect texture and not overly sweet. Thank you!
★★★★★
Jody White says
This bread was GREAT! I followed the instructions as given with 2 small modifications – I didn’t measure the bananas… just mashed up 4 whole bananas; and I added one spoon of sour cream for added moisture. It turned out perfect – nice and hearty. It look a little over an hour to bake in my oven, but was well worth the wait. I’m loving it plain or with a little bit of peanut butter spread on it! Thanks for the recipe!
★★★★★
McKenzie Baty says
I also veganized this recipe and made a few substitutions. Flax eggs and almond milk. Also applesauce for the oil and ww flour for the ap flour, and I halved the sugar. Then, because I am a nutty nut, I added walnuts. I absolutely loved it.
★★★★★
Cat B says
I made this over the weekend and it turned out beautifully! I reduced the over temperature to 325, as I was using a non-stick, black-coated pan. I would suggest adding 5 more minutes to the bake-time, just to ensure that the very center gets done. Other than that, it’s perfection! I may not want to make it any other way now!
★★★★★
Deborah says
I’m so glad you loved it!
Lindsay says
Delicious!
★★★★★
PGJU says
I made this the first time around exactly as described because I am new to baking. It came out perfectly. I would like to add in carrots and applesauce next time. Do any experts have advice for me on what to use as far as measurement skills go to add these ingredients and what else I would need to reduce to make it turn out just as well? I can wing it, but I have read that winging it in baking is not a great idea. I really love this recipe and I am so grateful it was so easy for a novice like me!
LionnessK says
Recipe came out beautifully.
However, my observations from comments made are:
Persons overfill the pans, should only be 2/3 full.
People must use accurate measurements.
Ovens work differently because sometimes the thermostat needs calibrating, you have to know how your oven works.
Darker, coated pans cause cakes to brown faster so you will have to adjust the temperature.
I will recommend this recipe to my students.
Larissa says
Made this today and my whole family loved it! Followed the instructions exactly and the banana bread was moist, with just enough of the cinnamon taste and an amazing banana flavor. Highly recommend and it’s not difficult at all to make. I made two banana bread recipes the same night and this one was by far the winner!
★★★★★
Teresa S says
We loved this recipe! As part of #plasticfreejuly, I was looking for an alternate to packaged granola bars that was easy to make. This fit the bill and the whole family love it! I will try a version with less sugar though, as I like a bit less sweetness, and the extra bananas we might not need all the sugar.
★★★★★
Barbara says
I looked at several recipes for Banana Oatmeal Bread and decided to try this one!
In just one word: FABULOUS! The only (minor) adjustment I made to the recipe was substituting oat milk for 2% milk and doubling the amount of cinnamon from 1/2 to 1 tsp. I greased a Pyrex 9×5 loaf pan and placed nonstick sprayed parchment paper on the bottom of the pan. I placed the loaf pan on a cookie sheet because the batter was filled to the top of the pan and it did spill over a little bit. I didn’t find it necesarry to put aluminum foil over the top and the top of the bread cooked to a beautiful golden brown after one hour and 15 minutes. Thanks for sharing this terrific recipe!
Zahra says
I made it today and I love it… no spilling out of loaf pan. Moist in the mid. A bit over brown at the base. That’s my oven probably. But great.
★★★★★
Liza says
This came out great! I was feeling like a Fall treat, so I tried this recipe with a few tweaks. I like a heartier bread, so I subbed a combo of oat flour, wheat flour and GF flour for the AP flour. (Just throw rolled oats in your coffee grounder >> oat flour!). I added a couple Tablespoons of ground flax seeds, too. I reduced the sugar to ¾ cup of turbinado because I don’t like to be overwhelmed with sweetness. I added a teaspoon of vanilla extract because I just like it. I didn’t have enough ripe bananas so I added some plain canned pumpkin. This recipe makes a LOT of batter so I filled the loaf pan ¾ of the way and poured the rest into 6 muffin cups. Put both pans in the oven and the muffins were done in 15 mins. The loaf was done in 50 mins. The result was exactly what I wanted: Semi-healthy and not-too-sweet breakfast bread. Perfect texture for dunking into my coffee.
marie says
That is a lot of sugar. Especially as those bananas are already pretty sweet. Four tsp sugar per slice!
Deborah says
Feel free to play around with the recipe to see if it would work with less sugar.