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Oatmeal Banana Bread Recipe

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4.3 from 2 reviews

This wholesome Oatmeal Banana Bread combines ripe bananas, oats, and crunchy pecans for a moist, flavorful loaf that’s perfect for breakfast or a healthy snack. Sweetened naturally with maple syrup and enriched with Greek yogurt, it offers a delicious twist on classic banana bread with added texture and nutrition.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Ingredients

Wet Ingredients

  • 2 eggs
  • ½ cup maple syrup
  • ½ cup Greek yogurt
  • 1 ½ cups mashed ripe bananas (about 3 bananas)

Dry Ingredients

  • 1 ¼ cups all-purpose flour
  • 1 cup quick oats (plus more for sprinkling)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon

Add-ins

  • 1 cup pecans (roughly chopped)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper, ensuring the paper overhangs the sides for easy removal of the bread after baking.
  2. Mix Wet Ingredients: In a large bowl, beat the eggs and maple syrup together until the mixture becomes frothy and light in color. Then, whisk in the Greek yogurt followed by the mashed bananas until everything is well combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, quick oats, baking soda, salt, and cinnamon until evenly mixed.
  4. Incorporate Ingredients: Gently fold the dry ingredients into the wet mixture until just incorporated; avoid overmixing to keep the bread tender. Next, fold in the roughly chopped pecans if you’re using them. Pour the batter into the prepared loaf pan and sprinkle extra oats on top for added texture.
  5. Bake the Bread: Place the pan in the preheated oven and bake for 50 to 60 minutes. Bake until the edges turn golden brown and the bread is springy to the touch. To prevent over-browning, tent the bread with foil if it starts browning too quickly after around 40 minutes. Test doneness by inserting a toothpick in the center; it should come out clean.
  6. Cool and Serve: Remove the bread from the oven and allow it to cool completely in the pan set on a wire rack. Once cooled, carefully lift the bread out using the overhanging parchment paper, slice, and enjoy.

Notes

  • Use ripe bananas for the best flavor and natural sweetness.
  • You can substitute pecans with walnuts or leave them out for a nut-free version.
  • For extra moisture, consider adding a tablespoon of olive oil or melted coconut oil.
  • Store the banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread freezes well; wrap tightly and freeze individual slices for easy snacks later.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/oatmeal-banana-bread-recipe/