5 from 27 votes
Oatmeal Banana Bread
Oatmeal Banana Bread combines mashed overripe bananas, Greek yogurt or sour cream, sugars, oil, and eggs mixed with flour, rolled oats, baking powder, baking soda, salt, and cinnamon. Baked in a loaf pan, it develops a moist crumb with the hearty texture of oats and warm spices. It's a comforting bread suitable for breakfast or snacking, with a tender, lightly sweet flavor.
Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings:
10
Course:
Breakfast, Snacks, Brunch
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.
Cup of Yum
Notes
- Store the banana bread wrapped tightly at room temperature for up to 3 days.
- Alternatively, refrigerate to extend freshness up to 5 days.