Brown Sugar Oatmeal Banana Bread
A soft one bowl loaf made with ripe bananas, rolled oats, and brown sugar.
Equipment
- 9 by 5 inch loaf pan
- Large mixing bowl
- Wire rack
Ingredients
Main Ingredients
- 3 ripe bananas mashed until smooth
- 2 large eggs at room temperature
- ⅓ cup brown sugar lightly packed
- ⅓ cup unsalted butter melted and cooled slightly
- 1 tsp vanilla extract
- 1 cup rolled oats old fashioned, not instant
- 1 cup all purpose flour spooned and leveled
- 1 tsp baking soda
- ¼ tsp salt
- 1 tbsp milk only if the batter is stiff
Instructions
Cooking
- Prep. Set the rack in the middle and preheat to 350 degrees F, then line a 9 by 5 inch pan with parchment.
- Mix. Mash 3 bananas, then whisk in eggs, brown sugar, melted butter, and vanilla until glossy. Stir in oats, flour, baking soda, and salt until just combined.
- Fill. Add 1 tablespoon milk only if the batter is stiff. Spread the batter into the pan and level the top.
- Bake. Bake 50 to 55 minutes until a toothpick shows a few moist crumbs. Tent with foil if the top darkens early.
- Cool. Rest in the pan for 10 minutes, lift out, and cool on a wire rack before slicing.
Notes
Substitutions: Swap the butter for coconut oil for a dairy free loaf, or use gluten free flour and certified gluten free oats.
Tips: Use heavily speckled bananas and fold the batter just until combined.
Storage: Keep wrapped at room temperature for up to 3 days or freeze for up to 3 months.