Description
This oatmeal banana bread is a dense, moist loaf that perfectly combines fiber-rich rolled oats with the natural sweetness of overripe bananas. It provides a balanced profile of complex carbohydrates, making it an excellent choice for a nutritious breakfast or a wholesome school lunch. Designed for busy families, this simple, whole-food recipe ensures a soft, bakery-quality texture that remains fresh for several days, serving as the perfect staple for your weekly meal preparation.
Ingredients
1.5 cups rolled oats
3 medium overripe bananas
1 cup all-purpose flour
0.5 cup brown sugar
2 large eggs
0.3 cup unsalted butter, melted and cooled
1 tsp baking powder
1 tsp ground cinnamon
1 tsp vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9×5 inch loaf pan.
Mash the bananas in a large bowl until mostly smooth with small chunks remaining.
Whisk in the melted butter, eggs, and vanilla extract until well combined.
In a separate bowl, whisk together the flour, oats, baking powder, and cinnamon.
Fold the dry ingredients into the wet banana mixture until just combined.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Use bananas with heavy brown spots for the best flavor and moisture. Store in an airtight container for up to 3 days at room temperature or freeze sliced portions for easy grab-and-go breakfasts.
- Prep Time: 15
- Cook Time: 50
- Category: Trends Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 3.5g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg