Oatmeal Banana Bread
User Reviews
5
Oatmeal Banana Bread
Description
Oatmeal Banana Bread blends mashed ripe bananas with quick oats and flour to create a loaf that's moist yet textured. The batter includes eggs, maple syrup, and Greek yogurt, which contribute moisture and tenderness. Cinnamon adds warmth and aromatic spice, while pecans lend a crunchy contrast within the bread. The top is sprinkled with oats for an inviting, rustic finish. The bread bakes until golden and springy, developing a slightly crisp crust and soft interior.
This bread can be sliced to serve at breakfast alongside butter or enjoyed as a snack or dessert. The texture balances soft crumb and a mild chew from the oats. Baking tips include tenting the bread with foil if it browns too quickly, and ensuring it's fully cooled before slicing to retain its shape.
Leftover banana bread stores well in an airtight container, and it is suitable for freezing for extended storage. The recipe yields a loaf baked in a 9x5 inch pan and uses common pantry ingredients combined with bananas.
Ingredients
- 2 egg
- ½ cup maple syrup
- ½ cup Greek yogurt
- 1 ½ cups banana about 3, mashed ripe
- 1 ¼ cups all-purpose flour
- 1 cup quick oats plus more for sprinkling
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup pecans roughly chopped, chopped
Instructions
- Preheat the oven to 350°F. Grease a 9 x 5 loaf pan and line with parchment paper, letting the paper overhang the edges for easy removal.
- In a large bowl, beat eggs and maple syrup until frothy and lightened in color. Whisk in yogurt and mashed banana.
- In another bowl, whisk together flour, oats, baking soda, salt, and cinnamon until combined.
- Fold dry ingredients into wet ingredients just until incorporated. Fold in pecans, if desired. Pour into prepared pan and sprinkle with additional oats on top.
- Bake in preheated oven for 50-60 minutes or until golden brown at the edges and springy to the touch, and a toothpick inserted in the center comes out clean. You may need to tent the banana bread after 40 minutes if it starts to brown too quickly.
- Remove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing.
Notes
- Store leftover banana bread in an airtight container to maintain freshness.
- You can freeze baked banana bread to extend shelf life.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Calories | 198kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 203mg | 8% |
| Potassium | 192mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 57IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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