This Oatmeal Banana Bread is incredibly moist with a slightly chewy crumb. It’s delicious plain, toasted, or spread with butter. A touch of warm cinnamon enhances the banana flavor.
One day when I planned to make my usual banana nut bread, I wondered how it would turn out with oats added. I reached for old-fashioned oats, but only had quick oats on hand, so I used those. My standard recipe calls for 2 1/2 cups all-purpose flour, so I simply substituted 1 cup of the flour with 1 cup of quick oats. The result was a moist, slightly chewy loaf with excellent flavor.
Tip
Use very ripe spotted bananas — not black bananas. When the peel turns black the fruit can begin to ferment and develop off flavors. Ripe spotted bananas mash easily and have intense banana flavor. They also contain high water content (about 75–80%), which helps produce moist bread.
This recipe is quick to prepare and doesn’t require a stand mixer — though one can be used. All you need is a greased 9 x 5 x 3-inch loaf pan.
Bake the loaf for about 1 hour and 15 minutes. The top should be golden brown and develop a long vertical crack.
The oats give the bread a pleasant, slightly chewy texture that pairs well with the tender banana crumb.
Try these other banana favorites for variety:
Perfect Banana Nut Bread
Banana Chocolate Chip Muffins
Banana Pudding Poke Cake
Old Fashioned Sour Cream Banana Bars
No-Cook Perfect Banana Pudding
Oatmeal Banana Bread
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- Author: Cindy Gibbs
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 slices
- Category: Bread
- Method: Bake
- Cuisine: American
Description
This Oatmeal Banana Bread is tender and moist with a chewy texture from the oats. A hint of cinnamon brings out the banana flavor. It’s great served warm, toasted, or at room temperature.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1 stick unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups very ripe bananas, mashed (about 4 medium)
- 1 cup quick oats
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Instructions
- Preheat the oven to 350°F (175°C).
- Grease the bottom only of a 9″ x 5″ x 3″ loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and baking powder. Set aside.
- In a large mixing bowl, combine the melted butter with both sugars. Beat until light and smooth, about 1 minute. Add the eggs and beat another minute until the mixture is light in color. Stir in the vanilla, buttermilk, mashed bananas, and oats and mix for about 30 seconds to combine.
- Add the dry ingredients and mix at low speed just until incorporated, about 30 seconds. Avoid overmixing.
- Pour the batter into the prepared pan and spread it evenly. Tap the pan on the counter to release air bubbles.
- Bake until the top is golden brown and a toothpick inserted into the center comes out clean, about 1 hour 15 minutes. The loaf should develop a long vertical crack on top.
- Run a sharp knife around the edges of the pan. Let the bread rest for five minutes, then invert onto a wire rack to cool completely before slicing.
- Slice and serve at room temperature, warmed, or toasted.
- Store bread in an airtight container.
Notes
- This bread freezes very well. Wrap it twice in plastic wrap, then in heavy foil. Label with the date and freeze up to 3 months.