Description
A soft, moist banana oatmeal bread made with ripe bananas, quick oats, brown sugar, butter, and warm spices. It is a hearty, comforting loaf that’s perfect for breakfast, snacks, or serving with coffee.
Ingredients
1 ¼ cups all-purpose flour
1 cup quick oats
¾ cup light brown sugar
3 very ripe bananas, about 1 ½ cups mashed
½ cup unsalted butter, melted
2 large eggs
¼ cup milk
2 teaspoons vanilla extract
2 teaspoons apple pie spice or pumpkin pie spice
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.
- Peel and mash the ripe bananas until mostly smooth. Measure 1 ½ cups of mashed banana for the batter.
- In a large mixing bowl, whisk together the all-purpose flour, quick oats, light brown sugar, apple pie spice or pumpkin pie spice, salt, baking powder, and baking soda.
- Add the mashed bananas, melted butter, eggs, milk, and vanilla extract. Gently mix until just combined, taking care not to overmix.
- Pour the batter into the prepared loaf pan and spread the top into an even layer.
- Bake for 45–60 minutes, checking around the 45-minute mark. The bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the bread in the pan for about 15 minutes, then carefully lift it out and transfer it to a wire rack. Cool completely before slicing for the neatest slices.
Notes
Old-fashioned rolled oats can replace quick oats, but they will give the bread a chewier, more textured crumb.
For extra crunch, fold about ½ cup chopped walnuts or pecans into the batter.
Chocolate chips, dried cranberries, or raisins can be added for extra sweetness and texture.
For a decorative, hearty topping, sprinkle a small handful of oats over the batter before baking.
Use very ripe bananas with plenty of brown or black spots for the best sweetness, moisture, and banana flavor.
Avoid overmixing the batter to help keep the loaf soft and tender.
If the top browns too quickly before the center is cooked, loosely cover the loaf with foil for the remaining baking time.
Store cooled bread tightly wrapped or in an airtight container at room temperature for 2–3 days or refrigerated for up to 1 week.
Freeze the whole loaf or individual slices, well wrapped, for up to 3 months. Thaw at room temperature or warm gently before serving.
- Prep Time: 10 minutes
- Cook Time: 45–60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 237 kcal
- Sugar: 16 g
- Sodium: 310 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0.3 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 52 mg
