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5.0 from 27 votes

Oatmeal Banana Bread

With the sweetness of bananas and the heartiness of oats, this oatmeal banana bread is delicious for breakfast or a mid-afternoon snack. Try it warm with a bit of butter or softened cream cheese!

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings: 10
Course: Breakfast , Snacks , Brunch

Ingredients

  • 4 overripe bananas peeled and mashed (about 2 cups)
  • ½ cup plain Greek yogurt or sour cream
  • ½ cup granulated sugar
  • ½ cup lightly packed light brown sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 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
  • coarse sugar for topping optional

Instructions

    Cup of Yum
  1. Preheat oven to 350°F. Grease a 9 x 5 x 2.5 inch loaf pan and line with parchment paper.
  2. 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.
  3. In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon until combined.
  4. Stir the dry ingredients into the banana mixture until just blended. Pour batter into the prepared pan. If desired, sprinkle with additional rolled oats.
  5. Bake in preheated oven for 70-75 minutes or until a toothpick inserted in the center of the loaf comes out clean.
  6. 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 bread well wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days.