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
April 27, 2018 at 1:23 pmHello,
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
July 8, 2018 at 4:26 pmThis looks so delicious!
Sabrina says
July 27, 2018 at 6:48 pmI follow the exactly instruction, mine came out very wet and supper sweet. Very disappointed
★★★★★
Deborah says
July 30, 2018 at 9:42 pmI’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
September 25, 2018 at 2:16 pmI 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
July 28, 2018 at 4:59 pmIs 1 tablespoon baking powder correct?
Deborah says
July 30, 2018 at 9:41 pmYep!
Theresa says
September 24, 2018 at 10:34 amCan you sub in Oat flour for the AP flour?
Deborah says
September 25, 2018 at 1:51 pmI’m afraid that I don’t know much about oat flour, so I couldn’t say one way or another. Sorry!
Terri says
October 3, 2018 at 8:37 amI 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
October 18, 2018 at 4:02 pmI 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
October 26, 2018 at 7:49 pmI 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
October 30, 2018 at 2:08 pmThe 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
November 12, 2018 at 11:11 pmI’m so glad you enjoyed it!
Amanda Ortiz says
November 7, 2018 at 2:38 amIs 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
November 7, 2018 at 11:00 pmI 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!
Rupa says
November 15, 2018 at 12:37 amI 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
November 29, 2018 at 10:36 pmThis 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
December 4, 2018 at 2:38 amExcellent 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
December 13, 2018 at 6:25 pmI 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
January 6, 2019 at 12:48 pmHi 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
January 17, 2019 at 7:55 pmNot 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
January 18, 2019 at 12:06 amHi 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.
Cat B says
January 28, 2019 at 9:35 amI 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
January 29, 2019 at 7:34 amI’m so glad you loved it!