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
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.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 1 hour 15 minutes
- Yield: 16 servings
- Category: Breakfast
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.
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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