Banana Oatmeal Bread – Moist, Wholesome, and Easy

Desserts

Moist, wholesome, and easy to make, this banana oatmeal bread combines ripe bananas, rolled oats, and simple pantry ingredients for a satisfying loaf. Perfect for breakfast, snack, or a light dessert. Quick to prepare and adaptable for gluten-free or nutty variations.

Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: 1 hour 10 minutes
Yield: 1 standard loaf (10–12 slices)

Ingredients

  • 1 1/2 cups ripe mashed bananas (about 3 medium)
  • 1/3 cup vegetable oil or melted coconut oil
  • 1/3 cup maple syrup, honey, or 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup old-fashioned rolled oats
  • 1 cup all-purpose flour (substitute 1:1 gluten-free flour for GF)
  • 1/2 cup quick oats or additional rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon (optional)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/3 cup dark chocolate chips or raisins (optional)

Instructions

1. Preheat Oven & Prepare Pan

  • Preheat oven to 350°F (175°C).
  • Grease a 9×5-inch loaf pan and line with parchment if desired for easy removal.

2. Mix Wet Ingredients

  • Mash bananas until mostly smooth.
  • Whisk in oil, sweetener, eggs, and vanilla until combined.

3. Soften Oats

  • Add rolled oats to the wet mixture and let sit 5 minutes to soften.

4. Combine Dry Ingredients

  • In a separate bowl, whisk together flour, quick oats, baking powder, baking soda, salt, and cinnamon.

5. Mix Batter

  • Fold dry ingredients into wet mixture just until combined. Avoid overmixing to keep the bread tender.
  • Gently fold in nuts, chocolate chips, or raisins if using.

6. Bake

  • Spoon batter into prepared pan and smooth the top. Sprinkle a few oats or nuts for texture if desired.
  • Bake 50–60 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Tent loosely with foil if the top browns too quickly.

7. Cool & Serve

  • Cool in the pan 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Tips for Best Results

  • Use very ripe bananas with brown spots for maximum sweetness and moisture.
  • Let batter rest 5 minutes for softer oats and a lighter crumb.
  • Using whole wheat flour may yield a denser loaf; replace up to half of all-purpose flour.
  • Store the loaf covered to prevent a hard crust.

Variations and Add-Ins

  • Gluten-Free: Use a certified gluten-free flour and ensure oats are gluten-free.
  • Protein Boost: Replace 1/4 cup flour with oat flour or add 1/4 cup plain Greek yogurt.
  • Spiced: Increase cinnamon to 1 1/2 teaspoons and add 1/4 teaspoon nutmeg.
  • Fruit & Nut: Fold in chopped apples, dried cranberries, or sunflower seeds.

Storage and Freezing

  • Counter: Wrap cooled loaf in plastic wrap or store in an airtight container for up to 3 days.
  • Refrigerator: Store up to 7 days.
  • Freezer: Slice and freeze in airtight containers or freezer bags for up to 3 months. Thaw at room temperature or warm in a toaster oven.

Serving Suggestions

  • Toast slices and spread with butter, almond butter, or cream cheese.
  • Serve warm with a drizzle of honey or a smear of yogurt.
  • Pair with a cup of coffee or tea for a simple snack.

Nutrition (Approximate per slice – 1 of 12)

  • Calories: 180–220
  • Fat: 8–10 g
  • Carbohydrates: 22–28 g
  • Protein: 3–4 g

Values vary based on ingredient choices and add-ins.

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