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.
Serve a slice of this Banana Oat Bread up with some Egg Muffins and a Smoothie Bowl for a delicious and healthy breakfast!
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 a good, traditional Banana Bread. And how about Peanut Butter Banana Bread with Chocolate Chips for when you are craving something that will really stand out. You also need Brownie Mix Banana Bread that tastes more like dessert than a bread. And a recipe that makes the perfect banana bread for an after school snack, like this Peanut Butter and Jelly Banana Bread. 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 also 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!
Ingredients
- Brown Sugar: I like the deeper flavor that the brown sugar brings. I use light brown sugar.
- Oil: I use vegetable oil, but feel free to sub in another neutral oil. You could also use melted butter.
- Milk: I use 2% milk.
- Eggs: I always use large eggs.
- Bananas: This recipe uses 4-5 very ripe bananas. You need 2 cups of mashed bananas, which is about 460 grams.
- Flour: I have only used all-purpose flour, but feel free to experiment with other flours of your choice.
- Oats: I use old fashioned oats.
- Baking Powder & Baking Soda: I like to use the combination of baking powder and baking soda in this recipe to give this bread some extra lift, since the oats make it more dense. The recipe calls for 1 tablespoon of baking powder, which I’ve never had an issue with, but some people say that it made their bread bitter. Make sure you are using double acting baking powder. And again – feel free to experiment with less.
- Salt: The salt balances the flavors.
- Cinnamon & Nutmeg: I love the warmth of both of these spices. You can always use one or the other, or substitute 3/4 teaspoon of pumpkin pie spice to change it up.
How to Make Banana Oat Bread
WET INGREDIENTS: In one bowl, mix together the brown sugar, oil, milk, and eggs. Once combined, stir in the mashed bananas.
DRY INGREDIENTS: In another bowl, mix the oats, flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
COMBINE: Combine both the wet and the dry ingredients and mix everything together just until it is combined.
BAKE: Transfer the batter to a prepared loaf pan and transfer to the oven until the loaf is baked through.
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.
- Make sure you are using a true 9×5-inch loaf pan. Many loaf pans are just smaller than this, but you need the full 9×5-inch pan. If you are not sure if your pan is large enough, measure out 8 cups of water and add it to the pan. It should fit the full 8 cups. If in doubt, though, use 2 pans, or use one pan and make the remaining batter into muffins.
- 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 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 16 servings 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
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
- Serving Size: 1 slice
- 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
Keywords: Banana Oat Bread, banana bread
Ginger Nosbusch says
I love this recipe. I have tried many banana bread recipes and this is by far my favorite. I now make muffins and sometimes add chocolate chips.
★★★★★
Christine Lemmer says
Tasty, but when I cut into the bread it crumbles completely. Not sure how to fix it? Maybe another egg?
★★
Deborah says
Hi Christine, sorry you ran into problems. It shouldn’t be overly crumbly, so I’m not quite sure what went wrong.
Ralph Clark says
I tried it and it makes a very satisfying dessert bread. Mine did come out a bit heavy though and the structure was a bit weak, perhaps I need to use stronger flour?
Could you tell me if the 350ºF oven temperature you recommended was for a fan-assisted oven or an old-fashioned range oven without a fan?
Deborah says
Hi Ralph – the bread is a little bit more dense because of the oats. And I use a regular oven, not a convection oven.
Kentucky Parkis says
I love this recipe, I used it with some changes. Instead of oil I used ghee, instead of milk I used mango yogurt. Instead of all the sugar I used 1/4 cup and 1/2 cup peanut butter. Instead of the spices I used ginger and a pinch of black pepper. Instead of wheat flour I used Tapioca flour and the ratio was 2 to 1 Oats to Tapioca. I used a teaspoon of baking soda and no baking powder. It was a flexible recipe I will definitely use again.
★★★★★
Ralph Clark says
you must surely realize that with so many fundamental changes it is no longer “this” recipe. Its hardly even similar.
Liz DeVries says
I just tasted my loaf – made an hour ago – love it! And will be sharing it. I didn’t find a
baking powder taste to it – loved the texture using the large oats.
Katie says
Just made this recipe. Tasted so much like baking powder and is really not good. I think the baking powder amount has got to be wrong!
★★
Amanda says
This is in the oven baking right now. It smells fantastic. Per other reviews, I decreased sugar, baking powder, added 1/2C applesauce bc I was low on banana, used coconut oil, added just a few chia seeds, added walnuts and dried fruit. I also split it into 2 loaf pans. Ideally they would have been smaller, but we have only 9x5s. Can’t wait to have it for b’fast this week!
★★★★
KT says
Made this recipe and it waa awesome. I followed recipe exact and it worked well. It made the 9×5 pan as well as 10 muffins. Added choc chips to muffins, wishing I would have added to the bread. It cooked well in 55 mins. Taste is perfect and crumb is awesome. This is a keeper of a recipe and will def make again!!! Thanks for sharing.
★★★★★
Kris says
Consistently moist! Everyone loves this. I add chocolate chips to one of the mini loafs.
★★★★★
T says
My boyfriend almost curled over and died of happiness when he saw I was making this. I did end up cooking for almost 2 hrs though. Compared to regular banana bread, I think it takes longer because this one has oats. I recommend checking it with a toothpick after 1 hr and if the bread is still wet, cook in 20 minute intervals until the toothpick comes out dry. I also added chocolate chips to the top before putting in the oven!
★★★★★
Nine says
Uh you didn’t say how much vegetable oil to use… maybe proofread your recipe better or update your ingredients
Deborah says
Hi – the amount is listed in the recipe card. It is 1/2 cup. 🙂
Pauline Paton says
Wow. Be generous with the spices and bananas. Fabulous.
★★★★★
Marc Ellis says
My kitchenette in my apartment is quite small so I don’t bake often due to the lack of counter top space however had a bunch of bananas that were past their prime so thought I’d put them to use as opposed to tossing them in the compost and tried your recipe. I had everything on hand except for the plain oats though I did have some Quaker single portioned packets of brown sugar and cinnamon instant oatmeal so I tossed in two portions of that instead
baked it in my toaster oven and it came out great and was delicious! I impressed myself and might have to make a more concerted effort to make the most out of that kitchenette and try out some other recipes!
Marta says
It was ok. I added a little more banana and didn’t cover in the oven based on the comments but other than that followed the recipe. My kids liked it and that’s all that really matters lol
★★★★
Shelley says
This has turned out to be the best banana bread I’ve ever made so happy with. I followed it to a T. Thank you
★★★★★
Sharon says
I added mixed fruits, rum, it was the best I have had so far. Shared it with my cousin and as I write he is making another one.
Shana Kirby says
Should have read comments first used 2 loaf pans instead if 1. Followed the recipe as written and the batter is overflowing and making a huge mess in the oven.
★★★
Kevin says
I kept wondering about the volume of ingredients and the pan size. That and the amount of ingredients in a 9×5 loaf pan? It’s in the oven now and overflowing a bit. I used a scale and and only omitted two ingredients, the cinnamon and nutmeg, If the tastes and texture are good I’d have to explore different pan options.
Saranea says
I added coconut flakes and chia seeds to this recipe. Instead of a 1/2 cup of whole milk, i used a mix of unsweetened coconut milk and whole milk. I also oiled my tin with extra virgin coconut oil! The cake was divine. I used rolled oats too! Such perfect texture and consistency. Was fabulous!
★★★★★
Jko says
Really gummy. I followed the recipe cooked it for 1 hour 20min. The flavors were good but the texture was off.
★★
Jessica Reddington says
Great recipe! I followed it as directed and it made 20 muffins. Baked at 350 for 20 minutes.
Catherine says
Great recipe! I had to use GF flour (store bought premix one) as I ran out of wheat flour and it worked really well
Dolores Turnwall says
l love banana bread and will definitely try this recipe. I may add some nuts.
Celia says
Hearty. Moist! Delicious! I love this, doubled it first time I made it. Thank u!!!
★★★★★
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
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.
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!
★★★★★
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!
★★★★★
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.
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
★★★★★
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.
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.
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.
★★★★★
Anna says
I made this into muffins and it was awesome! I only had 3 bananas and so I added 1/2 cup applesauce and doubled the baking soda. Preheated to 415 then put them in and turned down to 375. About 20 min later they were perfect!!!! Thank you
Susan says
After reading all the other comments I chose to double the recipe and use just one tablespoon of baking powder. I only had enough bananas for three cups of mashed instead of four (for the double recipe). I used a double portion of each of the other ingredients, baked them in three 9×5 loaf pans. They are perfect and wonderful. Great consistency and flavor.
★★★★
Janis says
Mine is in the oven now, looks good so far. I did make 6 muffins & the rest is in my loaf pan. I’ll be back when it’s been taste tested by myself & fam. 🥰
Pamela McIntosh says
I found this to taste amazing. I had to cook for 1hr 30m in my oven. I didn’t firmly pack the brown sugar (to lessen sugar), I added blueberries, I added a scoop of greek yoghurt, I up’d the nutmeg and cinnamon to 1/2tsp each. I like to eat it straight out of the oven, so I didn’t rest it – consequently, it was a bit crumbly. I will make it again for sure. It was tasty and not too sweet!
Lucy says
Absolutely delish!
★★★★★
Deborah says
Made it this evening—delicious!
★★★★★
Dodi Stacy says
Loved how easy this recipe was. Smells amazing and the height is awesome
★★★★★
Nim Lan says
It should be 1 teaspoon baking powder, not 1 Tablespoon. 1 tablespoon would have been a disaster, I also substituted vegateble oil with olive oil to make it healthier. For everything else, I followed this recipe and it turned out great!!! thanks a lot.
★★★★
Gracie Krotkov says
Yeah I used 1 tablespoon of baking powder and it not only smelled horrible and bitter but it’s exploded all over my oven – do not recommend these ratios of baking soda to baking powder. Literally no way this could be correct unless you’re in Quito Ecuador or Colorado maybe
nina says
Such a super-duper-easy recipe for the beginner like me & delicious too! 🙏🙏 thanks!
★★★★★
MaryAnn says
Made this and realized after I started mixing up the batter I didn’t have nutmeg, so I subbed in a mix of ginger and cloves…. added a teaspoon of vanilla and tossed in some milk chocolate chips and chopped nuts – it was a big hit!
Annie says
Mine turned out really great. I only wanted to make a batch for 8 serving so i added half the amount of every ingredient. However, it was slightly drying from the inside. And just a question is the calorie written above based on the entire loaf or per slice?
Natalie says
Tried this…kinda stuck to the recipe as much as I ever do!! Lol
Was nice…very moist. Better with butter on it.
It was very malty but I think that’s coz in the UK we have different sugars to the USA so I used dark brown sugar and it was very malt smelling sugar.
I’ve never had banana bread before so this was a delicious forray into that type. My fella says I’ve to make it again!! Lol
★★★★
Amy says
Is the entire break only 226 calories or per 100gram seems very little for the entire thing?
Deborah says
There are 16 servings, so the nutritional information is per serving.
Lisa says
I used an 8 Loaf pan (smaller rectangles) and cooked them at 350F for 4o min and they turned out fantastic. I replaced regular flour with gluten free flour and they’re really moist. Hopefully they don’t harden haha
★★★★★
Becky Smith says
Mine came out perfectly wushu half the baking powder. But I found it far too sweet. I think I’d use half the brown sugar
★★
Erin says
Flour has flown off of the shelves, but I had bananas that needed using. This combination led me to search for a banana bread recipe that would let me sub in another starch such as oats. And boy, am I glad I did. I toasted the oats to accentuate the nutty flavor. I also appreciated this recipe not calling for a lot of dairy: I do not normally stock sour cream, buttermilk, or plain yogurt. I did have everything else on hand. This recipe yielded two small loaves. I plan on gifting one. I would recommend this recipe, but note that I made two small changes: I added a butternut flavoring and I used 1 tsp of a maple cinnamon topping instead of nutmeg and cinnamon. Delicious! Thanks for the recipe.
★★★★
Kiki says
Too big for one 9X5 loaf pan. Used one of those and put the leftovers in an 8X4 pan.
Judith Joyce Daiutolo says
I just made this receipe and it came out perfect. Thank you so much!
Tamika says
I am going to try this recipe! Did you use whole oats or quick cooking oats? Light brown sugar or dark brown?
YG says
So tasty! I added 1/2 tsp vanilla extract and 2 tbls of peanut butter 🙂 made it super tasty
★★★★★
YG says
I substituted the oil w/ unsalted butter(melted) used 1/2 cup
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.
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.
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.
★★★★★
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!
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.
★★★★★
Neha says
The cake turned out to be wonderful! Thanks for the recipe!
Just that some of the oats did not cook and were left hard and clunky. Can I use coarsely powdered oats instead? And will that change anything else in the recipe or process?
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!
★★★★★
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.
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!
Lindsay says
Delicious!
★★★★★
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!
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.
★★★★★
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!
★★★★★
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!
★★★★★
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.
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 🙂
★★★★
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.
★★★★★
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
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.
★★★★★
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!
★★★★
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…🤗
★★★★
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!
Anjel says
Split the batter in two pans and you’re set! I added some brown sugar and oats to garnish. Lovely bread!
★★★★★
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!
★★★★★
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!
★★★★
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.
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
★★★★
Jessica says
Is 1 tablespoon baking powder correct?
Deborah says
Yep!
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.
Crystal | Beat Bake Eat says
This looks so delicious!
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.
catherine spychal says
should be 1tsp of baking soda – realised it was an error and my bread has turned out really well, pretty much to the recipe at 180 degrees centigrade for 55mins
Deborah says
The measurements are correct, but it if worked well with 1 teaspoon that’s great! I’m so glad you enjoyed it!