Why Oatmeal Banana Bread?

You might wonder, “Another banana bread recipe?” Yes! Bananas are a staple in my kitchen, and they’re a fantastic ingredient to whip into tasty baked goods, especially when they start turning brown. Banana bread serves as a satisfying snack for my kids, and it’s something I enjoy making regularly.

While I adore a classic banana bread recipe, I like to switch things up. I’ve made chocolate chip variations, brown butter versions, and even a cozy pumpkin banana bread in the fall. Currently, I’m enamored with this oatmeal banana bread. The addition of rolled oats gives it a nutty flavor and a satisfying, wholesome texture.

I love pairing a slice with a little softened cream cheese and a cup of morning coffee. It’s a perfect way to kickstart your day, or it can serve as a delightful afternoon pick-me-up.

How to Make Oatmeal Banana Bread

The oatmeal banana bread is as delicious as the classic banana bread, but the oats add a heartier touch, making it more filling – perfect for a breakfast treat or to keep you energized throughout the afternoon.

Pair it with an iced shaken espresso, and you’ll be powered through your day. Feeling adventurous? Use leftover slices to create a decadent banana bread French toast!

Ingredients You’ll Need

Wet Ingredients

The foundation of this bread starts with a blend of wet ingredients:

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

While sugar might not immediately come to mind as a wet ingredient, in quick breads it plays a crucial role. Bananas can be mashed using a fork, potato masher, or even a mixer for convenience.

Dry Ingredients

For the dry ingredients, gather:

• 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
• Optional: coarse sugar for topping

It’s important to measure flour correctly to ensure your bread turns out perfectly. A tip: I like to sprinkle some coarse sugar on top before baking to create a lovely crunchy crust. Turbinado cane sugar works wonderfully for this.

Step-by-Step Preparation

For this recipe, you’ll need a 9×5-inch loaf pan, which should be greased and lined with parchment paper. Here’s how you can prepare the oatmeal banana bread:

1. Preheat your oven to 350°F (175°C). Prepare the loaf pan as directed above.
2. In the bowl of a stand mixer fitted with a paddle attachment, or in a large bowl using an electric mixer, blend the mashed bananas, yogurt (or sour cream), sugars, oil, eggs, and vanilla until thoroughly mixed.
3. In a separate bowl, whisk together the dry ingredients: flour, oats, baking powder, baking soda, salt, and cinnamon until combined.
4. Gently fold the dry mixture into the wet ingredients using a spatula, stirring until just blended together.
5. Pour the batter into the prepared loaf pan and, if desired, sprinkle some oats or coarse sugar on top.
6. Bake in the preheated oven for 70-75 minutes. The banana bread is done when a toothpick or cake tester inserted into the center comes out clean.
7. Allow the bread to cool in the pan for about 10 minutes. Use the parchment paper to lift the loaf out onto a wire rack, where it should cool completely before slicing.

Storage and Freezing Tips

Oatmeal banana bread can be stored wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days. This recipe also freezes well. You can freeze the whole loaf, wrapped in plastic wrap and then heavy-duty foil, for 1-2 months.

When you’re ready to enjoy, let the bread thaw at room temperature for a couple of hours before slicing. For handy snacking, consider freezing individual slices! Simply wrap them in plastic wrap and store them in a zip-top freezer bag.

To reheat, thaw unwrapped slices in the microwave for 30-60 seconds until warmed through.