Oatmeal Banana Bread
Start your day off with this delicious Oatmeal Banana Bread. It is the perfect breakfast bread that moist, delicious and easy to make.
Servings: 12
Ingredients
- ¾ cup Brown Sugar
- ¼ cup Milk
- ½ cup Butter melted and slightly cooled
- 2 large Eggs room temperature
- 4 medium Ripe Bananas
- 2 teaspoons Vanilla Extract
- 1 ¼ cups All Purpose Flour
- 1 ½ cups old fashioned rolled oats plus 1 Tablespoon for topping
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon Nutmeg
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F. Prepare a 9x5-inch loaf pan by lining it with a parchment paper with two sides overhanging as a handle. Then, lightly grease with nonstick spray.
- In a large mixing bowl, whisk together the brown sugar, milk, butter and eggs.
- Then stir in the mashed bananas and vanilla extract.
- In a separate bowl, whisk together the flour, 1 ½ cups oats, baking powder, baking soda, cinnamon, nutmeg and salt.
- Add the dry ingredients into the wet ingredients and mix until combined.
- Pour the batter into the prepared loaf pan and top with 1 tablespoon of oats.
- Bake for 30 minutes.
- Loosely cover the pan with foil to keep the bread from overly browning and bake for 15-25 more minutes until a toothpick inserted into the center of the bread comes out clean.
- Let the bread rest in the pan for 10-15 minutes and then use the parchment paper to carefully remove the bread from the pan. Place the bread on a wire rack to cool completely.
- Then the bread is ready to slice, serve and enjoy!
Notes
Store the leftover bread in an airtight container lined with paper towels at room temperature for up to 1 week.
Nutrition
Calories: 257kcal | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 302mg | Potassium: 231mg | Fiber: 2g | Sugar: 19g | Vitamin A: 310IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg
