Oatmeal Banana Bread
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Oatmeal Banana Bread
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Fluffy, moist Oatmeal Banana Bread made with healthy ingredients like oats, ripe bananas and maple syrup. Super easy and absolutely delicious!
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Ingredients
- 1 ½ cups old fashioned rolled oats plus 1 tablespoon for sprinkling on top (do not use instant oatmeal; quick oats will work in a pinch)
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 ½ cups mashed very ripe bananas about 4 medium bananas
- ⅔ cup honey or pure maple syrup
- 4 tablespoons unsalted butter melted
- ¼ cup milk
- 3 tablespoons nonfat plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Spread 1 1/2 cups oats in a single layer on a rimmed baking sheet. Place in the oven and toast for 8 to 10 minutes, until very light golden and fragrant, stirring once halfway through. Set aside to cool. Line a 9 x 5-inch loaf pan with parchment paper so that two sides overhang like handles. Lightly mist with nonstick spray.
- In a medium mixing bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, and salt. Stir in the toasted oats. Set aside.
- Mash the banana in the bottom of a large mixing bowl and double check to make sure you have 1 1/2 cups. Whisk in the honey, melted butter, milk, and Greek yogurt. If the butter resolidifies, warm the bowl in the microwave in 10-second bursts, just until it melts. One at a time, whisk in the eggs. Whisk in the vanilla extract.
- Add the dry ingredients to the banana-honey mixture. By hand with a rubber spatula, stir very slowly and gently, stopping as soon as the flour disappears. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the batter with remaining 1 tablespoon oats for decoration.
- Bake for 30 minutes, then loosely cover the pan with foil, making sure that the foil shields both ends of the pan (because the bread is sweetened with honey, it will caramelize and become dark at the corners). Continue baking for 35 to 45 additional minutes (65 to 75 minutes total) or until a small, thin knife inserted in the center of the loaf comes out without any wet batter clinging to it. Repeat the test once or twice. An even easier way to tell is to use an instant-read thermometer. When the bread reaches between 200 to 210 degrees F at the center, it’s done.
- Place the pan on a wire rack, and let the bread cool in the pan for 1 hour. Using the parchment paper handles, lift the bread and set it out on the rack to finish cooling completely. Slice and enjoy!
Notes
- TO STORE: Once the bread has fully cooled, place it in an airtight storage container lined with a paper towel. Lay another paper towel over the top of the bread. Seal, and keep at room temperature for up to 1 week.
- TO FREEZE: Place the oatmeal banana bread slices in an airtight freezer-safe storage container, and freeze for up to 3 months.
Nutrition Information
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Serving
1(of 10)
Calories
245kcal
(12%)
Carbohydrates
44g
(15%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Cholesterol
45mg
(15%)
Potassium
255mg
(7%)
Fiber
4g
(16%)
Sugar
23g
(46%)
Vitamin A
210IU
(4%)
Vitamin C
3mg
(3%)
Calcium
37mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Slices (1 9x5-inch pan)
Amount Per Serving
Calories 245 kcal
% Daily Value*
| Serving | 1(of 10) | |
| Calories | 245kcal | 12% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 45mg | 15% |
| Potassium | 255mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 23g | 46% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 3mg | 3% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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