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Banana Oat Bread

This banana oat bread is a moist, hearty loaf filled with the natural sweetness of overripe bananas and the chewy texture of rolled oats. Baked until golden and fragrant, it offers a tender crumb with little tunnels of caramelized banana flavor, perfect for breakfast or a comforting snack.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 3 ripe bananas deeply brown and mushy
  • 1/3 cup neutral oil sunflower or light olive oil
  • 1/4 cup honey or maple syrup adjust sweetness as desired
  • 2 eggs beaten
  • 1 1/2 cups all-purpose flour
  • 1 cup rolled oats toast lightly beforehand
  • 1 teaspoon baking soda
  • pinch salt

Equipment

  • Loaf pan
  • Fork
  • Mixing bowls
  • Whisk or spoon
  • Spatula
  • Toothpick or cake tester
  • Wire rack

Method
 

  1. Preheat your oven to 175°C (350°F) and grease a 9x5 inch loaf pan with butter or non-stick spray. Set it aside.
  2. Peel the bananas and mash them thoroughly with a fork until smooth and slightly gooey; the more brown and mushy, the better.
  3. Add the oil and honey to the mashed bananas, then pour in the beaten eggs. Stir everything together until the mixture smells sweet and fragrant, and is well combined.
  4. In a separate bowl, whisk together the flour, toasted oats, baking soda, and salt to evenly distribute the dry ingredients.
  5. Gently fold the dry mixture into the wet banana mixture, stirring just until no streaks of flour remain. Be careful not to overmix, as this keeps the bread tender.
  6. Pour the batter into your prepared loaf pan and smooth the surface with a spatula. The batter should be thick but still pourable; add a splash of milk if it’s too stiff.
  7. Bake the bread in the preheated oven for 50-60 minutes, until the top is golden brown and a toothpick inserted in the center comes out clean or with moist crumbs.
  8. Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely—the aroma of caramelized banana will fill your kitchen.
  9. Slice the bread once cooled, revealing a moist, tender crumb with little pockets of caramelized banana. Serve plain, or with butter or jam for extra indulgence.

Notes

For vegan variation, substitute eggs with flaxseed meal mixed with water. Toast oats before mixing for added flavor. Store leftovers wrapped tightly at room temperature for up to 3 days or freeze slices for longer storage.