Oatmeal Banana Bread
User Reviews
5
Oatmeal Banana Bread
Description
The Oatmeal Banana Bread recipe blends ripe mashed bananas with Greek yogurt or sour cream to create moisture and subtle tang. Granulated and light brown sugars add sweetness while vegetable oil keeps the bread soft. Eggs and vanilla extract contribute richness and bind the batter together.
Dry ingredients such as all-purpose flour, old-fashioned oats, baking powder, baking soda, kosher salt, and cinnamon are whisked and combined with the wet mixture. The oats add texture and a hearty chew, while cinnamon offers a gentle warmth. The batter is poured into a greased and parchment-lined loaf pan, optionally topped with extra oats for a rustic finish.
Baking at 350°F for 70-75 minutes yields a golden crust with a moist interior that is tender and slightly dense from the oats. The bread cools in the pan before removal to maintain shape and ease slicing.
This banana bread is enjoyable toasted or plain and can be part of breakfast or a snack. The balance of banana sweetness and oat texture makes it a versatile quick bread.
Store wrapped at room temperature up to 3 days or refrigerate for up to 5 days to keep it fresh.
Ingredients
- 4 banana peeled and mashed (about 2 cups, overripe
- ½ cup Greek yogurt or sour cream
- ½ cup granulated sugar
- ½ cup light brown sugar lightly packed
- ½ cup vegetable oil
- 2 egg large
- 2 teaspoons vanilla extract pure
- 1 ½ cups all-purpose flour
- 1 ½ cups old-fashioned oats plus more for topping
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- sugar optional, coarse, for topping
Instructions
- Preheat oven to 350°F. Grease a 9 x 5 x 2.5 inch loaf pan and line with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine mashed bananas, yogurt or sour cream, sugar, oil, eggs and vanilla and mix until thoroughly combined.
- In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon until combined.
- Stir the dry ingredients into the banana mixture until just blended. Pour batter into the prepared pan. If desired, sprinkle with additional rolled oats.
- Bake in preheated oven for 70-75 minutes or until a toothpick inserted in the center of the loaf comes out clean.
- Let cool in the pan for about 10 minutes before using the parchment paper to lift the bread out onto a cooling rack. Allow to cool completely before slicing.
Notes
- Store the banana bread wrapped tightly at room temperature for up to 3 days.
- Alternatively, refrigerate to extend freshness up to 5 days.
User Reviews
Overall Rating
5
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