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Oatmeal Banana Bread Recipe

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4.1 from 5 reviews

  • Author: Sara
  • Total Time: 1 hour 35 minutes
  • Yield: 10 servings
  • Diet: Vegetarian

Description

This delightful Oatmeal Banana Bread is a moist, flavorful loaf perfect for breakfast or a wholesome snack. Made with ripe bananas, oats, and warm spices, this recipe combines heartiness and sweetness with a tender crumb. Greek yogurt or sour cream adds moisture, while cinnamon and a touch of vanilla enhance the comforting flavors. Topped with oats or coarse sugar for a slight crunch, this bread is sure to become a family favorite.

Ingredients

Wet Ingredients

  • 4 overripe bananas (peeled and mashed, about 2 cups)
  • ½ cup plain Greek yogurt or sour cream
  • ½ cup granulated sugar
  • ½ cup lightly packed light brown sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons pure vanilla extract

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 ½ cups old-fashioned oats (plus more for topping)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1 teaspoon ground cinnamon

Topping (Optional)

  • Coarse sugar for topping
  • Additional rolled oats for sprinkling

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9 x 5 x 2.5 inch loaf pan thoroughly and line it with parchment paper to ensure easy removal of the bread after baking.
  2. Mix wet ingredients: In a stand mixer bowl fitted with the paddle attachment, or using an electric mixer in a large bowl, combine the mashed bananas, Greek yogurt or sour cream, granulated sugar, light brown sugar, vegetable oil, eggs, and vanilla extract. Mix until the ingredients are fully incorporated and smooth.
  3. Combine dry ingredients: In a separate large bowl, whisk together the all-purpose flour, old-fashioned oats, baking powder, baking soda, kosher salt, and ground cinnamon until evenly blended.
  4. Mix batter: Gradually stir the dry ingredients into the wet banana mixture until just combined. Avoid overmixing to keep the bread tender. Once mixed, pour the batter into the prepared loaf pan. If desired, sprinkle additional rolled oats on top for texture.
  5. Bake: Place the pan in the preheated oven and bake for 70 to 75 minutes, or until a toothpick inserted in the center comes out clean. The bread should be golden brown on top and set inside.
  6. Cool and serve: Let the bread cool in the pan for about 10 minutes. Then, use the parchment paper to lift the loaf out onto a wire cooling rack. Allow it to cool completely before slicing and serving to preserve its texture and flavor.

Notes

  • Use ripe, brown-spotted bananas for the best natural sweetness and moisture.
  • Greek yogurt or sour cream adds moisture but can be substituted with an equal amount of buttermilk if preferred.
  • Do not overmix the batter once dry ingredients are added to avoid dense bread.
  • This bread keeps well stored in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.
  • Freezing the bread after slicing allows for longer storage; thaw slices at room temperature or toast directly from frozen.
  • Coarse sugar topping is optional but adds a nice crunchy contrast.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 15 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/oatmeal-banana-bread-recipe/