Easy Oatmeal Banana Bread
User Reviews
4.7
Easy Oatmeal Banana Bread
Description
The recipe blends mashed ripe bananas with sugar, eggs, vegetable oil, and Greek yogurt to form a moist and flavorful base. Old fashioned oats, not quick oats, are incorporated to add chewiness and texture contrasting the soft crumb. Leavening agents like baking powder and baking soda provide rise and lightness despite the density introduced by the oats.
Once baked in a loaf pan, this banana bread has a tender moist interior with a gently crisp crust topped with scattered oats for added bite. The richness from the oil and yogurt help prolong moisture, making it satisfying and less dry than some quick breads.
Enjoy sliced on its own or toasted with butter or nut butter. It pairs well with coffee or tea and makes a filling snack or breakfast component.
Using the ripest bananas ensures natural sweetness and moisture. Substituting sour cream for Greek yogurt is possible, and adding chopped nuts creates a banana nut variation. Keeping ingredients at room temperature aids in consistent mixing and rise.
Ingredients
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 egg
- 3 banana mashed
- 1 tsp vanilla extract
- 1/4 cup Greek yogurt
- 1 1/4 cup all-purpose flour
- 1 cup old fashioned oats
- 1/2 tsp baking powder
- 1/2 tsp baking soda
Instructions
- Preheat the oven to 350F. Coat a 9x5 loaf pan with cooking spray and line with parchment paper.
- In a large bowl, whisk vegetable oil and sugar until incorporated.
- Add in eggs one by one and mix well.
- Add in mashed bananas, vanilla and Greek yogurt. Whisk very well to make sure everything is fully combined.
- Add in all purpose flour, old fashioned oatmeal, baking powder and baking soda to the wet ingredients and mix using a spatula or a wooden spoon.
- Pour the oatmeal banana bread batter into the prepare pan and sprinkle 1 1/2 tablespoon old fashioned oatmeal on the banana bread.
- Bake in the oven for 50 -60 minutes. A toothpick inserted in the middle of the banana bread should come out with little to no crumb.
- Let it cool completely before slicing.
Notes
- Use the ripest bananas available for optimal sweetness and moisture.
- Substitute sour cream for Greek yogurt if preferred for similar moisture and tang.
- Add ¾ cup chopped walnuts after mixing dry ingredients for a nutty variation.
- Store leftovers in an airtight container for up to 3 days at room temperature or 7 days refrigerated.
- Use old fashioned oats to maintain texture; avoid quick oats in this recipe.
- Ensure all ingredients are at room temperature before mixing for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 54g | 18% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 41mg | 14% |
| Sodium | 99mg | 4% |
| Potassium | 255mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 88IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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