This wholesome Banana Oatmeal Bread is a deliciously moist treat that balances indulgence with nutrition.
Packed with fiber-rich oats, natural sweetness from ripe bananas, and heart-healthy fats from butter or plant-based alternatives, it’s a smart choice for breakfast, snacks, or meal prep.
Quick to mix and bake, it’s satisfying, protein-friendly, and perfect for everyday enjoyment.
Oatmeal Banana Bread
Equipment
- 1 large mixing bowl
- 1 whisk or mixing spoon
- 9×5-inch loaf pan
- Parchment paper (9-inch wide)
- Measuring Cups and Spoons
- Fork or potato masher
Ingredients
- 1 ¼ cups all-purpose flour or gluten-free baking mix
- 1 cup quick oats
- ¾ cup light brown sugar
- 3 very ripe bananas about 1 ½ cups mashed
- ½ cup unsalted butter melted (or plant-based alternative)
- 2 large eggs or flax eggs for vegan version
- ¼ cup milk dairy or plant-based
- 2 teaspoons vanilla extract
- 2 teaspoons apple pie spice or pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Instructions
- Preheat the Oven and Prepare the Pan: Begin by preheating your oven to 350°F (175°C). While the oven warms up, prepare a 9×5-inch loaf pan to ensure the bread does not stick. Cut a 9-inch wide strip of parchment paper and fold it to fit snugly along the bottom and long sides of the pan. Grease the pan lightly with butter or nonstick spray before laying the parchment in place. This creates an easy way to lift the loaf out once baked.
- Mash the Bananas: Peel three very ripe bananas and place them in a medium bowl. Using a fork or potato masher, mash the bananas until smooth with only small lumps remaining. Measure about 1 ½ cups of mashed bananas for the recipe. Ripe bananas will give natural sweetness and a moist texture to your bread.
- Combine Dry Ingredients: In a large mixing bowl, add 1 ¼ cups all-purpose flour (or gluten-free baking mix), 1 cup quick oats, ¾ cup light brown sugar, 2 teaspoons apple pie spice (or pumpkin pie spice), 1 teaspoon salt, 1 teaspoon baking powder, and 1 teaspoon baking soda. Whisk together thoroughly until evenly mixed. This ensures consistent flavor and proper rising during baking.
- Mix Wet Ingredients: In a separate small bowl, combine the mashed bananas, ½ cup melted butter (or plant-based alternative), 2 large eggs (or vegan substitute), ¼ cup milk (dairy or plant-based), and 2 teaspoons vanilla extract. Whisk gently until smooth and fully blended, creating a creamy banana mixture.
- Combine Wet and Dry Mixtures: Pour the wet banana mixture into the large bowl of dry ingredients. Using a spatula or wooden spoon, fold the ingredients together until just combined. Be careful not to overmix—overmixing can make the bread dense. The batter should be thick but pourable, with small oats visible throughout.
- Pour Batter into Pan: Transfer the batter into the prepared loaf pan. Use a spatula to smooth the top evenly. If desired, sprinkle a few extra oats over the surface for added texture and visual appeal.
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 45-60 minutes. Baking times can vary slightly depending on your oven, so check for doneness by inserting a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs attached. The top should be golden brown and firm to the touch.
- Cool in the Pan: Once baked, remove the loaf from the oven and let it rest in the pan for 15 minutes. This allows the bread to firm up slightly, making it easier to remove without breaking.
- Remove from Pan and Cool Completely: Lift the bread out of the pan using the edges of the parchment paper. Place it on a wire cooling rack or clean surface and allow it to cool completely before slicing. Cutting too soon may cause the bread to crumble.
- Slice and Serve: Once cooled, use a sharp knife to slice the bread into 12 even portions. Serve as-is, with a smear of butter, or a drizzle of nut butter. The bread is perfect for breakfast, a snack, or even a healthy dessert.
Notes
- For best flavor, use very ripe bananas with lots of brown spots—they provide natural sweetness and a moist texture.
- Quick oats are recommended for a tender crumb, but rolled oats can be used if you prefer a chewier texture.
- To make this bread vegan, substitute the eggs with flax or chia eggs and use dairy-free butter and plant-based milk.
- Avoid overmixing the batter once wet and dry ingredients are combined; gentle folding keeps the bread light and fluffy.
- Sprinkle extra oats, seeds, or chopped nuts on top for added texture and visual appeal.
Chef’s Secrets: Insider Tips For Success
To achieve the perfect moist and flavorful banana oatmeal bread, always start with room-temperature ingredients when possible.
Melted butter blends more evenly with the banana mixture, ensuring a soft, tender crumb.
When measuring flour, lightly spoon it into the cup and level it off—overpacking can make the bread dense.
Baking in the center of the oven ensures even cooking, and letting the bread rest for 15 minutes before removing from the pan prevents it from cracking or breaking.
For extra flavor, try folding in chocolate chips, dried fruit, or a handful of chopped walnuts before baking.
Serving Suggestions: Delicious Ways To Enjoy
This banana oatmeal bread is versatile and pairs well with a variety of accompaniments.
Serve a warm slice with a spread of nut butter, honey, or cream cheese for breakfast.
It’s also excellent as a snack on its own or cut into mini portions for lunchboxes.
Pair with a cup of tea, coffee, or even a smoothie for a wholesome, satisfying meal.
Toasting a slice lightly enhances the natural sweetness and adds a slightly crisp texture.
Storage Tips: Keep Bread Fresh Longer
Store leftover bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
To freeze, wrap the loaf tightly in plastic wrap, then in foil, and store for 3–6 months.
Thaw overnight in the refrigerator or at room temperature.
Reheat slices in the microwave or toaster before serving for a fresh-baked feel.
Avoid storing uncovered bread, as it can dry out quickly and lose its soft texture.
Frequently Asked Questions
1. Can I use old or underripe bananas?
For the best flavor and sweetness, use very ripe bananas. Underripe bananas will result in a drier, less flavorful bread, while overripe bananas with brown spots are ideal for moisture and natural sweetness.
2. How do I make this bread vegan?
Replace eggs with flax or chia eggs (1 tablespoon ground seeds + 3 tablespoons water per egg, set for 10 minutes).
Use plant-based butter and milk, such as almond or coconut milk. The texture and flavor remain deliciously similar.
3. Can I substitute other types of flour?
Yes! All-purpose flour works best, but you can substitute a gluten-free baking mix for a gluten-free version. Whole wheat flour can also be used, though the bread may be slightly denser.
4. Why did my bread turn out dense?
Dense bread usually results from overmixing the batter, using too much flour, or using bananas that aren’t ripe enough. Gently fold ingredients and measure flour carefully to prevent this.
5. Can I add mix-ins like nuts or chocolate?
Absolutely! Walnuts, pecans, chocolate chips, or dried fruit can be folded in during the final mixing stage. Keep additions moderate to avoid affecting baking time or texture.
