Banana Oat Bread
User Reviews
4.6
Banana Oat Bread
Description
This Banana Oat Bread recipe combines mashed ripe bananas with brown sugar, vegetable oil, milk, and eggs to create a moist and rich batter. Rolled oats and all-purpose flour combine with baking powder, baking soda, cinnamon, nutmeg, and salt to form the dry base, adding texture and gentle spice notes. Baking the batter in a 9x5-inch loaf pan yields a golden crust with a tender, moist interior.
The oats contribute a hearty chew while the warm spices provide a comforting aroma and flavor. The banana imparts natural sweetness and moisture, making the bread soft yet substantial. Its texture is perfect for slicing and serving with butter or jam.
This bread is practical for breakfast, light snacks, or dessert. It stores well at room temperature and can be sliced and toasted for variety. Because it includes common pantry ingredients with ripe bananas, it’s a useful recipe to make when those bananas are ready to use.
Ensure the loaf pan is the correct 9x5-inch size for proper baking. Cover the top with foil halfway if it’s browning too quickly. Allow the loaf to cool completely before slicing to maintain shape and texture.
Ingredients
- 1 cup brown sugar packed
- 1/2 cup vegetable oil or other neutral cooking oil
- 1/2 cup milk 2%
- 2 egg large
- 2 cups banana about 4-5 medium bananas, mashed ripe
- 2 cups all-purpose flour
- 1 cup old fashioned oats
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Instructions
- Preheat the oven to 350ºF. Grease a 9x5-inch loaf pan. You can also line the pan with parchment paper and then spray that with nonstick cooking spray.
- In a large bowl, combine the brown sugar, vegetable oil, milk and eggs. Mix until combined. Stir in the bananas.
- In another bowl, combine the oats, flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add the dry ingredient to the wet ingredients all at once and stir until combined.
- Pour the batter into the prepared loaf pan. Transfer to the oven and bake until a tester inserted in the center comes out clean, about 60 minutes. You will probably need to cover the top with foil about halfway through the baking time to avoid over-browning the loaf.
- Let the loaf cool for 10 minutes before removing from the pan. Allow to cool completely before cutting.
Notes
- Use a true 9x5-inch loaf pan to ensure proper baking; smaller pans may require dividing batter or making muffins.
- Cover the top of the bread with foil halfway through baking to prevent over-browning.
- Allow the bread to cool completely before slicing to avoid crumbling.
- Nutrition information varies by specific brand and ingredient choices; consider this an estimate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 226kcal | 11% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 7g | 41% |
| Trans Fat | 0g | 0% |
| Cholesterol | 24mg | 8% |
| Sodium | 1309mg | 55% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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