Healthy Banana Oat Bread
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This Banana Oat Bread is a healthier recipe for everyone’s favorite comfort food classic, banana bread. It’s super soft and moist and made with simple pantry ingredients you likely already have on hand. Deliciously simple and oh-so-good!
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Banana Bread is quintessential comfort food. This Banana Oat Bread is our take on that ever-popular, ever-loved treat.
We’ve changed it up a bit, added some whole grain, and kept the banana bread flavors we all love.
Whether it’s for breakfast… lunch or an afternoon snack. Or even– a midnight snack. It’s a healthier, denser quick bread to fall in love with.
Add a cup of coffee with that homemade banana bread and life just seems a bit brighter.
Banana Bread
There is something so comforting about baking banana bread and the homey aroma that fills every corner of my house. And when my guys come home and smell that bread, that simple and easy bread that took me mere minutes to mix together, they feel special and loved.
While I make several varieties of banana bread, this is one of my favorite recipes. It’s healthier, moist, freezes well, and is loaded with fiber. Do yourself a favor and make a double or triple batch for your freezer.
History of Banana Bread
A quick note on banana bread’s history from Wikipedia:
“Banana bread first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s, appeared in Pillsbury’s 1933 Balanced Recipes cookbook, and later gained more acceptance with the release of the original Chiquita Banana’s Recipe Book in 1950.”
“The origin of the first banana bread recipe is unknown, though some speculate it was originated in the 18th century by housewives experimenting with pearlash. The home baking revival of the 1960s and the simplicity of its recipe led to an explosion in banana bread’s popularity.”
Banana Oat Bread Ingredients
Specific measurements are in the recipe card at the bottom of this post. Here’s a summary of the ingredients you’ll need:
- All-purpose flour
- Whole wheat flour
- Oats
- Baking soda
- Baking powder
- Salt
- Cinnamon
- Eggs
- Ripe bananas
- Brown sugar
- Canola oil
- Vanilla extract
- Toasted walnuts (optional)
How to Make Banana Oat Bread
Preheat oven to 350-degrees and grease a 8 x 4-inch loaf pan with cooking spray.
Step 1: Combine the Dry Ingredients
In a medium bowl, combine the flour, oats, baking powder, baking soda, cinnamon, and salt. Make a well inside of the dry mixture.
Step 2: Combine the Wet Ingredients and Mix Together
In another bowl, combine the eggs, bananas, sugar, oil, and vanilla. Stir until just moistened. Add this mixture to the dry ingredients; mixing until just combined. Transfer the batter into the prepared pan and top with toasted walnuts.
Bake at 350 degrees for 50 to 55 minutes.
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Banana Oat Bread
- Total Time: 1 hour
Description
Banana Bread is a quintessential comfort food. Banana Oat Bread is our take on that ever popular, ever loved treat.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 cup old-fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 large eggs
- 3–4 medium ripe bananas, mashed
- 1 cup brown sugar
- 1/2 cup canola oil
- 1 teaspoon vanilla extract
- 1 cup toasted walnuts, chopped (optional)
Instructions
- Preheat oven to 350-degrees and grease an 8 x 4-inch loaf pan with cooking spray.
- In a medium bowl, combine both flours, oats, baking powder, baking soda, cinnamon, and salt.
- In another bowl, combine the eggs, mashed bananas, brown sugar, oil, and vanilla. Stir until just moistened. Add this to the dry ingredients and stir until just combined. Transfer the batter into the prepared loaf pan and top with toasted walnuts.
- Bake at 350 degrees for 50 to 55 minutes.
Notes
If using only all-purpose flour, change the amount to 1-1/2 cups flour and add the 1/2 cup old fashioned oats to the dry ingredients.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Bake
Nutrition
- Serving Size: 1/16
- Calories: 259 calories
This was sooooo good! My family devoured both loaves before the end of the day. Very moist and tasty. I used 4 bananas. I also added more walnuts. Made it harder to slice into perfect slices, but it was truly amazing! Will make a regular staple in my home. Great way to use those over ripened bananas.
Hi Lori! I’m SO glad you like it! I make this all the time. In fact — great minds — I made it on Sunday too. What was intended for Sunday and Monday only lasted for Sunday breakfast! And yes — those ripe bananas seem to get ripe quicker these days. Have a great week — and thanks so much for letting us know!
Your recipe didn’t mention the toasted Walnuts….do you top batter before bake or half way through baking?…
Either way works fine! My preference is to top the batter before they bake and I’ll note that on the recipe. Thanks for your comment!