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–+ servings
Benjamin

Oatmeal Banana Bread

A nutrient-dense, easy-to-make oatmeal banana bread that's perfect for breakfast or a healthy snack. This recipe uses ripe bananas and rolled oats to create a moist and tender loaf.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ingredients
  • 3 Large Ripe Bananas Darker the better
  • 1.5 cups Rolled Oats Old fashioned oats preferred
  • 1.5 cups All-Purpose Flour Use a 1:1 gluten free blend for gluten-free version
  • 0.5 cup Greek Yogurt
  • 2 Large Eggs Room temperature
  • 0.5 cup Honey or Maple Syrup
  • 1 teaspoon Vanilla Extract Use real vanilla
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Baking Soda
  • 1 pinch Salt

Equipment

  • Slow Cooker
  • Mixing bowl
  • 9x5 inch loaf pan

Method
 

Instructions
  1. Set your oven to 350 degrees Fahrenheit. Lightly grease a 9x5 inch loaf pan.
  2. In a large mixing bowl, peel your bananas and mash them until they are a thick, chunky liquid. Leave a few small lumps for pockets of sweetness.
  3. Stir in the Greek yogurt, eggs, honey, and vanilla. Whisk until the mixture looks like a pale, silky custard.
  4. Fold in the rolled oats. Let them sit in the wet mixture for about five minutes to hydrate.
  5. Gently sift in the flour, cinnamon, baking soda, and salt. Use a spatula to fold everything together until no streaks of flour remain. Be careful not to overmix.
  6. Pour the batter into your prepared pan. Smooth the top until it looks like late summer sun on a pond.
  7. Bake for 50 to 60 minutes. It is done when a toothpick inserted into the center comes out clean.
  8. Let the bread sit in the pan for 10 minutes before transferring to a wire rack. This prevents the loaf from crumbling.

Nutrition

Calories: 250kcalCarbohydrates: 40gProtein: 5gFat: 8g

Notes

This bread actually tastes better on the second day as the flavors have time to marry. Store it in an airtight container at room temperature for up to 3 days. If you live in a humid climate, the fridge is safer. For long-term storage, this loaf freezes beautifully. I often slice the whole loaf, wrap individual pieces in parchment paper, and freeze them in a bag. When Olivia is rushing for the school bus, I can toast a slice directly from the freezer, and it tastes just like it was freshly baked. Reheating in a toaster oven for a few minutes restores that slightly crisp edge that we all love.
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