Banana Oatmeal Bread
I had two very ripe bananas that needed to be used up so I decided to bake a banana oatmeal bread from Cooking Light. I adapted the recipe a bit by using both whole wheat and regular flour, both brown sugar and white sugar, and adding cinnamon. It was a very simple and quick recipe and had very little clean-up. The banana oatmeal bread turned out moist and very flavorful and was the perfect after-school snack. My kids both gave this bread two thumbs up.
Banana Oatmeal Bread:
Ingredients:
- 1 cup of flour
- 1/2 cup of whole wheat flour
- 1/3 cup of white sugar
- 1/3 cup of brown sugar
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp cinnamon
- 3/4 cups quick-cooking oats
- 2 small, very ripe bananas, mashed
- 1/3 cup of buttermilk
- 1/4 cup of canola oil
- 1 1/4 tsp vanilla
- 2 eggs, beaten
How to Make Banana Oatmeal Bread
Preheat the oven to 350 degrees. Coat a loaf pan with cooking spray.
Combine all the dry ingredients together and mix well. Combine the banana, buttermilk, oil, vanilla, and eggs together until mixed thoroughly. Slowly add the dry ingredients to the wet ingredients until well combined. Pour the batter into the loaf pan.
Place into the oven and bake for 45-55 minutes or until a tester inserted in the middle of the loaf comes out clean. Let the bread cool for 10 minutes before removing it from the pan and placing it on a cooling rack for a few more minutes. Slice and slather with butter if desired. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net
Adapted recipe and photo by For the Love of Cooking.net Original recipe by Cooking Light
Oh ya this one is a keeper~~ YUM
Must be delicious!!
Lia.
oh my gosh, this is so good. i'm bookmarking this for sure! i used all whole wheat flour, skim milk instead of buttermilk, used 3 small bananas, and added chopped walnuts. so so so good and healthy! thanks for a great recipe 🙂
Thanks- Can't wait to make it!
This bread is amazing! Everyone loved this bread so much I had to make 2 just to get a taste.
Can you sub the Buttermilk for something else?
Katie,
I am sorry I am just now seeing this question. Here is a link that tells you how you can substitute buttermilk. I hope it helps.
Cheers,
Pam
I featured this on my “thursday eats” blog post yesterday & tried it out for myself this afternoon. Um. It was…DELICIOUS. I seriously love, love, LOVE the texture. And I was happy that it used whole wheat. I might try making it again with all whole wheat but I don’t want to ruin the divine taste 🙂 I hate to admit that I’ve already had four pieces, so I better hide it for the night. Hehe.
Sharing this recipe with my friends! Thanks!
my life. my love. my ramblings.
Just made 4 loaves and had to tell you how amazingly delicious this recipe is. The texture was sooooo good. Thanks again for sharing this mouthwatering recipe, it’s a keeper!
I made this yesterday and added couple more teaspoons of brans and it tasted great! My parents said i shall never move out because they loved it so much! Great recipe thanks! 🙂
Can’t wait to try this recipe! Would regular old fashioned Oats instead of quick cooking oats work?
Elizabeth,
To be honest, I don’t know. I have always used quick cooking oats. Sorry I am no help!
Pam
Wonderful and definitely a keeper. I had some zucchini so I added a cup. Just divine.
Delicious! I had some zucchini in the fridge so I shredded it and added to the batter. This one is a keeper.