Oatmeal Banana Bread
This oatmeal banana bread is a moist and delicious treat perfect for breakfast or a snack, made with ripe bananas and rolled oats for extra texture.
Ingredients
Wet Ingredients
- 3 pieces ripe bananas Should be spotty and almost black for maximum sweetness.
- 2 pieces eggs Can be substituted with flaxseed eggs for a vegan option.
- ⅓ cup brown sugar Can be reduced to 2 tablespoons for less sweetness or substituted with honey.
- ⅓ cup melted butter Can be substituted with coconut oil or olive oil for a dairy-free option.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup rolled oats Do not substitute with instant oats.
- 1 cup all-purpose flour Gluten-free flour can be used for gluten-free version.
- 1 teaspoon baking soda
- ½ teaspoon salt
- milk as needed splash of milk Add if batter is too thick.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mash the ripe bananas until smooth.
- Add eggs, brown sugar, melted butter, and vanilla extract to the bananas and mix well.
- Stir in the rolled oats and flour until combined.
- Sprinkle in the baking soda and salt, and mix until just combined. Do not overmix.
- If the batter is too thick, add a splash of milk or a spoonful of oats if too thin.
Baking
- Pour the batter into a greased loaf pan (or lined with parchment paper).
- Bake in the preheated oven for 45-55 minutes, checking for doneness at 40 minutes.
- A toothpick inserted into the center should come out with a few moist crumbs.
Notes
For optimal taste, use overripe bananas. You can tent the loaf with foil if it starts to brown too quickly. Keep in mind that the bread will continue to bake as it cools.