Soft, moist, naturally sweet, and wonderfully comforting, this Oat & Banana Bread is an easy homemade loaf made with ripe bananas and wholesome oats. It has a tender crumb, a lightly golden crust, and plenty of delicious banana flavor. Perfect for breakfast, an afternoon snack, or a simple dessert, this banana bread is especially useful when you have a few overripe bananas sitting on the kitchen counter. Oats add a pleasant hearty texture, while cinnamon and vanilla give the loaf a warm bakery-style aroma.
Ingredients
- 3 large ripe bananas, mashed
- 1 ½ cups (150 g) rolled oats
- 1 cup (125 g) all-purpose flour
- ½ cup (100 g) brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 large eggs
- ⅓ cup (80 ml) melted butter or neutral oil
- 1 teaspoon vanilla extract
- ¼ cup (60 ml) milk
- Optional: ½ cup chopped walnuts or pecans
- Optional: ½ cup chocolate chips
- Optional: ¼ teaspoon nutmeg
- Optional: ½ teaspoon ground ginger
- Optional: 2 tablespoons chia seeds
- Optional: 2 tablespoons ground flaxseed
Instructions
- Preheat your oven to 350°F (175°C). Grease a standard 9 × 5-inch loaf pan and line it with parchment paper, leaving some paper hanging over the sides.
- Place the ripe bananas in a large mixing bowl. Mash them thoroughly with a fork or potato masher. You don’t need the bananas to be completely smooth.
- Add the eggs, melted butter, milk, and vanilla extract to the mashed bananas. Whisk until everything is well combined.
- In a separate bowl, combine rolled oats, all-purpose flour, brown sugar, baking soda, baking powder, cinnamon, and salt. Whisk until evenly distributed.
- Gradually add the dry ingredients to the banana mixture. Use a spatula to gently stir until just combined. Don’t overmix the batter.
- If desired, gently fold in your favorite additions such as walnuts, chocolate chips, nutmeg, ginger, chia seeds, or flaxseed.
- Pour the batter into the prepared loaf pan. Use a spatula to smooth the top. If desired, slice one banana lengthwise and place the halves cut-side-up over the batter. Sprinkle the top with a tablespoon of rolled oats.
- Place the loaf in the center of the preheated oven. Bake at 350°F (175°C) for approximately 45–55 minutes. Start checking around the 45-minute mark. The bread is ready when the top is golden brown, the center is firm, and a toothpick inserted into the middle comes out clean or with a few moist crumbs.
- Remove the loaf from the oven. Allow it to cool in the pan for approximately 10–15 minutes. Use the parchment paper to carefully lift the bread onto a wire rack. Let it cool for another 20–30 minutes before slicing.
Notes
Use very ripe bananas for the best flavor and moisture. Do not overmix the batter once flour is added to avoid a dense loaf. Measure flour correctly by spooning and leveling, or weighing it. Check for doneness at the lower end of the baking time to prevent dryness. The bread can be stored at room temperature for 2-3 days, refrigerated for up to 5 days, or frozen for up to 3 months. Variations include adding blueberries, peanut butter, or coconut.
