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–+ servings
Three thick slices of moist oatmeal banana bread topped with rolled oats are stacked on a white plate. The texture is golden brown with visible crumbs and oat flakes on top.
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5 from 5 votes

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.
Prep Time10 minutes
Cook Time45 minutes
Let Bread Rest in Pan10 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 12
Author: Carrie Barnard
Cost: $4.63 Recipe, $0.39 per Serving

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°F. Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly coat the pan with nonstick cooking spray.
  • In a large mixing bowl, whisk together the brown sugar, milk, melted butter, and eggs until smooth.
  • Stir in the mashed bananas and vanilla extract.
  • In a separate bowl, whisk together the flour, 1½ cups rolled oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
  • Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
  • Pour the batter into the prepared loaf pan and sprinkle the remaining 1 tablespoon of oats over the top.
  • Bake for 30 minutes. Loosely cover the loaf with aluminum foil and continue baking for 15–25 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the bread cool in the pan for 10–15 minutes. Use the parchment paper overhang to lift the loaf from the pan, then transfer it to a wire rack to cool completely before slicing and serving.

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
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