Banana Oat Bread
A tender, wholesome quick bread made with ripe bananas and heart-healthy oats. This easy bake is perfect for weekend breakfasts or packed lunches.
Story
This banana bread gets a nutritional boost from oat flour while staying wonderfully moist. Riper bananas mean sweeter bread—don't be shy about those brown-spotted ones!
Ingredients
ripe bananas
3 large (about 1.5 cups mashed)
unsalted butter, melted
1/3 cup
eggs
2 large
granulated sugar
1/2 cup
vanilla extract
1 teaspoon
old-fashioned oats
1/2 cup
all-purpose flour
1 cup
baking soda
1 teaspoon
baking powder
1 teaspoon
salt
1/4 teaspoon
mix-ins (walnuts, sunflower seeds, dried fruit)
up to 1.5 cups, optional
Instructions
1
Prepare the wet mixture
In a large bowl, mash the ripe bananas with a fork until smooth. Add the melted butter, eggs, sugar, and vanilla. Whisk until everything is well combined and slightly fluffy.
2
Make the oat flour
Pour the oats into a blender or food processor and pulse until they resemble coarse flour. In a separate bowl, whisk together the oat flour, all-purpose flour, baking soda, baking powder, and salt.
3
Combine wet and dry
Sift the dry ingredients over the banana mixture. Fold gently using a spatula or wooden spoon—stop as soon as no flour streaks remain. Overmixing will make the bread tough.
4
Add any extras
If using nuts, seeds, or dried fruit, fold them in now. Great options include chopped walnuts, sunflower seeds, pumpkin seeds, raisins, or dried cranberries. Keep total add-ins under 1.5 cups.
5
Bake
Preheat your oven to 350°F (175°C). Pour the batter into a greased 9x5-inch loaf pan. Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes before turning out onto a wire rack.
