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Banana Oat Bread

This banana oat bread is a moist, hearty loaf made with overripe bananas and rolled oats, baked until golden and fragrant. The texture is dense yet tender, with a satisfying chew from the oats and a rich banana flavor throughout. It’s perfect for cozy mornings or as a nourishing snack, showcasing simple ingredients transformed through straightforward baking.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 3 ripe bananas mashed
  • 1/3 cup honey or maple syrup for sweetness
  • 1/4 cup neutral oil or melted butter for moisture
  • 2 eggs large
  • 1 1/2 cups rolled oats to add texture
  • 1 1/2 cups whole wheat or all-purpose flour for structure
  • 1 tsp baking powder leavening
  • 1/2 tsp baking soda to help rise
  • pinch salt to balance sweetness

Equipment

  • Loaf pan
  • Mixing bowls
  • Fork or potato masher
  • Whisk
  • Spatula or spoon
  • Toothpick or cake tester
  • Cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F) and grease your loaf pan with butter or non-stick spray, then set aside.
  2. Peel the bananas and mash them thoroughly in a large bowl with a fork or potato masher until smooth with a few small lumps for texture.
  3. Add the honey or maple syrup, oil or melted butter, and eggs to the mashed bananas. Whisk everything together until the mixture is fragrant and smooth, about 1-2 minutes.
  4. In a separate bowl, combine the rolled oats, flour, baking powder, baking soda, and a pinch of salt. Mix well to evenly distribute the dry ingredients.
  5. Gradually fold the dry mixture into the wet banana mixture using a spatula or spoon, just until combined. Be careful not to overmix; it’s okay if a few lumps remain.
  6. Pour the batter into your prepared loaf pan, smoothing the top with the back of a spatula for an even surface.
  7. Bake in the oven for 45-50 minutes, until the top turns a golden brown and a toothpick inserted into the center comes out moist with crumbs, not wet batter.
  8. Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely, which helps set the crumb and prevents sogginess.
  9. Slice the bread once cooled, and enjoy it plain or with your favorite spread. The loaf should be moist, dense, and fragrant with caramelized banana and oats.