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Oatmeal Banana Bread

Oatmeal Banana Bread That's Moist, Chewy, and Irresistible

This Oatmeal Banana Bread combines ripe bananas with oats for a moist, chewy delight perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1.25 - 1.5 cups Ripe Bananas Mashed
  • 2 large Large Eggs
  • 1/3 cup Maple Syrup Can substitute with honey or agave syrup.
  • 1 cup Unsweetened Vanilla Almond Milk Can use any milk.
  • 1.5 cups Rolled Oats Ensure oats are certified gluten-free for gluten-free versions.
  • 1 cup Whole Wheat Pastry Flour Can substitute with all-purpose or gluten-free flour.
  • 1 teaspoon Cinnamon Adjust to taste.
  • 1/4 teaspoon Nutmeg Optional.
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda

Equipment

  • Loaf pan
  • Mixing bowl
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
  2. Mash ripe bananas in a mixing bowl until smooth.
  3. Add eggs, maple syrup, and almond milk to the mashed bananas and mix thoroughly.
  4. Fold in the rolled oats and let them soak in the banana mixture for 2-5 minutes.
  5. In a separate bowl, mix whole wheat pastry flour, cinnamon, baking powder, and baking soda. Gradually add to the banana mixture.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake in the oven for 45-55 minutes or until a toothpick comes out mostly clean.
  8. Cool the loaf in the pan for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 2gSaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 3gSugar: 5gVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

Be sure to measure your bananas carefully and avoid overmixing the batter for the best texture.

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