Oatmeal Banana Bread

Oatmeal Banana Bread


There are over 7,000,000 recipes for banana bread on the interwebs. Most of them are insipid and mushy. Due to the inclusion of toasted oats, this one is definitely not. And it’s pretty darned nutritious to boot.

Oatmeal Banana Bread
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Ingredients
  1. 6 ounces old-fashioned rolled oats (not instant)
  2. 3 ounces all-purpose flour
  3. 1 teaspoon baking soda
  4. 1/4 teaspoon baking powder
  5. 1/4 teaspoon kosher salt
  6. 1/2 cup unsalted butter, at room temperature
  7. 8 ounces granulated sugar
  8. 2 large eggs
  9. 1/2 teaspoon vanilla extract
  10. 1 cup (2 to 3) very ripe bananas, mashed
Instructions
  1. Heat oven to 350 degrees F.
  2. Spread oats into a thin layer on a half sheet pan.
  3. Bake for 15 minutes or until lightly toasted.
  4. Cool oats slightly (2 to 3 minutes).
  5. Coat a 9 x 5-inch nonstick loaf pan with non-stick spray and set aside.
  6. Pulse the toasted oats in a food processor until the consistency of whole wheat flour.
  7. Add the flour, baking soda, baking powder and salt to the food processor and pulse 2 to 3 times to combine. Set aside.
  8. Combine the butter and sugar in the bowl of a stand mixer, and mix on medium (4) speed using the paddle attachment for 2 to 3 minutes or until light in color. Stop and crape down the sides of the work bowl with as needed.
  9. Reduce mixer speed to the lowest setting and add the eggs, one at a time, making sure each egg is fully incorporated before adding the next. Stop to scrape down the sides of the bowl, if necessary. (A good batter is essentially an emulsion, so this slow addition of the eggs is critical.)
  10. Add the vanilla extract and banana, and mix on medium-low (2) to combine (The batter will look kind of curdled, but that’s OK).
  11. With the mixer on the lowest speed, slowly add the flour mixture until just combined. Scrape down the sides of the bowl as needed.
  12. Pour the batter into the prepared loaf pan.
  13. Bake for 50-55 minutes or until an internal temperature between 200 to 210 degrees F is reached.
  14. Cool for 15 minutes in the pan, then run an offset spatula or other thin tool around the edge and turn out onto a rack to cool completely.
ALTON BROWN https://altonbrown.com/

78 Comments

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  1. 4
    Jcm

    This is one great Banana Bread recipe! Not at all “floppy”, and light as air! I think that the explanation about creating an “emulsion” when adding the eggs one at a time made a huge difference. I did it all by hand (no mixer) but that simple instruction and explanation was very helpful. I used a GF flour blend along with the oats with no problems and used only1/2 of a cup of brown sugar (not packed). It ticked all of the boxes for me, my new “go to” recipe. Thanks Alton!

  2. 5
    Jay G

    Great banana bread – I used half the sugar because it seemed like a lot and I am not saying Alton is wrong here, I am just saying using half the amount of sugar still results in a good texture, sweet banana bread, that gets a good dark caramel color… I also tossed in just short of a cup of mixed nuts and seeds (pumpkin seeds, chopped almonds and pecans).

  3. 6
    felice

    How high is the banana bread supposed to rise? Made it last week – best I’ve ever tasted – but it didn’t rise to the height of the pan.

  4. 7
    Yllwrssr4me

    I made this with entirely gluten free by using gluten free oat flour made by Bob’s red mill. I used a 9oz of gf oat flour in place of the 1:3 mix used here. I also added one of those snack cups of Apple sauce. It was just a touch on the crumbly side, very good with lemon cream cheese frosting

  5. 8
    Joseph Armstrong

    Banana Bread has always been in my blood, yet I could never quite put my finger on what’s been missing. Now I know the keys and look to making it in future.

  6. 10
    Erin

    Love this recipe! Found it when I had a bunch of bananas getting to that ‘too ripe’ stage that screamed to make some banana bread. I love how this bread has more substance with the oats added, although it does require getting lots of dishes dirty. The second time added some dark chocolate chips and a little less sugar, and it was fantastic!

  7. 11
    Jennifer

    Absolutely love this recipe. I read that eating oats is a good way for nursing moms to get their milk to come in, so I made this and froze the slices for a few months from now when I’ll be a first time mom 🙂 It’s not scientifically proven but at least this is healthier than my other recipe, which calls for 2 sticks of butter and twice as much sugar. I am throwing that one out. Oh, I also added about 1/4 C of toasted, chopped walnuts to this, but other than that I followed the recipe exactly because Alton Brown knows what he’s talking about. If you add walnuts, I wouldn’t add more than 1/4-1/2 a cup because I think it made my recipe just a little dry and crumbly, which I like, but I could see other people being disappointed. My dad likes moist banana nut bread. Ew. Thanks for the great recipe!

  8. 12
    Vai

    A good hearty banana bread. It comes out looking darker than your average banana bread. But hey, that just reinforces the healthy-feel of this bread! I reduced the sugar to 6 oz. and added walnuts. Followed the rest of the recipe exactly and it came out really nice. Lovely texture, perfect sweetness. Am going to toast a slice for breakfast tomorrow. Thanks Alton!

    • 14
      Kathleen

      Did you try steel cut? Doesn’t sound like it would work. The difference between rolled and steel cut oats is that while both contain whole grain oats, they are processed differently. Rolled oats are steamed, rolled, steamed again and toasted, ending up as thin flakes. Steel cut oats are made from oat kernels that have been chopped into thick pieces.

  9. 15
    Kim

    This is a really “wholesome” tasting banana bread. I only made two minor diversions from the recipe: I used frozen, thawed bananas (like many of you, I’m sure, I toss them in the freezer when they are past ideal eating ripeness) and added toasted pecans.

    I agree with others, that it came out a little dark, but really didn’t matter. I think it’s the pan I use (Pampered Chef stoneware loaf pan), as this happens with many of my quick breads. I didn’t think it was too sweet and I loved the texture the oats added, while still being a moist bread. I would add a little cinnamon next time.

  10. 16
    Mandi

    The bread does seem a bit dark, but the taste is good. I agree it’s far too sweet, I will try next time cutting the sugar, and adding another banana in place. I cut the flour by an ounce and added walnuts, blending them in the food processor as well. I also added a dash of nutmeg and cinnamon. It was a lengthy process, but it is really great. Thanks for the recipe, it’s a keeper!

  11. 18
    Kate

    I love banana breads but found this recipe to be far too sweet for our taste, and because of that sort of one-dimensional. I may try to tweak my favorite banana bread recipes with toasted oats though, as that component is both nutritious and delicious.

  12. 19
    kait

    I made this tonight and it was great! I made a few adjustments to make a gluten free version. I substituted the butter for coconut oil, I used cassava flour instead of all purpose and I used less sugar (only 7 ounces). It turned out extremely well, I will definitely make again!

  13. 20
    Sandy

    I just made this recipe however after 50 minutes it’s still raw. Perhaps mentioning the temperature at which the oven should be raised to after toasting the oats would be helpful.

  14. 21
    Jenny Y.

    Ok so I made this and loved it!! I’ve tried at least a dozen or more banana bread recipes with endless add-ons, and this is one of the best in terms of pure, unadulterated banana flavor and perfect texture. I did take a couple of other reviewers’ advice and added some shredded coconut to the mix – roasted it for 5-6 min. and pulsed it in the food pro after I’ve grounded up the toasted oatmeal so it retains some texture. Also reduced the sugar to 7 oz. since I don’t usually like it too sweet, and subbed 2/3 of the white sugar with coconut sugar. Poured batter into a muffin pan which yielded a perfect dozen, baked for about 25 min. The result is fluffy with a nice touch of subtle crunch from the toasted coconut, moist without being mushy, and very satisfying. Thanks Alton for another winner!!

  15. 24
    Audrey

    Looking forward to trying this recipe. Looks like a healthy snack for my kids. Speaking of whom, my kids love banana bread, but only if it comes in the form of a muffin, not a loaf. (I know, I know.) Any suggestions on how long to bake in an average sized muffin pan? Many thanks.

  16. 25
    Patty

    YES, it is important to weigh your ingredients. Especially for baking. Alton Brown says so. What higher authority do you need? A decent food scale can be had for $30. Runs on batteries, takes up little space. You’ll be surprised how often you use it. In addition to baking, it’s also handy for portion control for weight management. I use mine to weigh coffee beans so I have the correct proportion of coffee to water for my press pot. The possibilities are endless.

  17. 26
    Wes

    June: it really doesn’t add much time to the ingredient prep. I do a ton of baking and find that I achieve better, consistent, and great results when I weigh ingredients. The biggest advantage when weighing out ingredients is that you don’t have to worry about how compacted the flour is. One cup of compacted flour weighs significantly more than a sifted cup of flour. This can give you drastically different results in the end product.

  18. 27
    Tegan

    Are there any rules for subbing steel cut oats for the old fashioned rolled oats called for here?
    I have just, in my mid-50s, discovered that there is actually a form of oats that I actually like a lot — and not just tolerate — and that’s steel cut. I know from these decades of experience that I would really dislike this if I made it with rolled.

  19. 29
    June

    I would like to make this recipe but don’t like to weigh my ingredients! I don’t think it’s necessary for this type of recipe. Did all you commenters weigh your flour, oats and sugar?!

  20. 32
    Robin

    Made this into muffins and added walnuts- YUM! My two year old also was a big fan (he asked for one for dinner). AB’s original banana bread out of the “Just Here for More Food” has been my go-to banana bread for years, but I may have just changed my mind!

  21. 33
    Carrie

    I’m not a big fan of banana bread… or anything with bananas in it other than, well, bananas. I was wondering if anyone has substituted another fruit for the bananas (like applesauce or blueberries) with any success. I love the idea of adding coconut. Has anyone tried adding zucchini?

  22. 34
    Nancy

    Listen, I don’t believe in being fanatical about your cooking or baking. Don’t buy extra “stuff”. Use your cups or whatever you have. It will turn out. What do you think people used to do in those “olden days”. They had nothing and made some of the best things you will ever eat. Cooking and baking may an art but it’s not a science. Apologies to those fanatics but get over it. It will be a whole lot more fun!!!!!

    • 35
      Kass

      If you don’t think baking is a science as much as an art, then you’re looking to the wrong guy for recipes! That’s what Alton Brown is all about!

    • 36
      Garrison

      All of cooking is science. And when you weigh ingredients you will have a more consistent and better result.
      One “cup” of flour can weigh anywhere from 3-8 ounces. It all depends on the humidity of the room, how old the flour is, and how you scoop. And that goes for almost all dry goods also.

  23. 37
    Melinda

    I have made this twice so far both times doubling the recipe and adding pecans to it. The first time I didn’t trust my conversation of the ounces to cups and add more flour because it seemed too running. It turned out really good but heavy. I found better conversations crossed my fingers left it runny and it turned out lighter, more like a bread and not a fruitcake and so good. I have always had hard times making decent banana breads I’m so glad to finally have found a recipe I can make.

  24. 38
    Noel

    I made this once, and it was good. I made it a second time and made a few changes and it was AWESOME. Muffins instead of a loaf, 4 ounces of brown sugar and 4 ounces of white instead of 8 ounces of white, and after reading the granola comment above, I added a large handful of package coconut to the toasting oats when there were about 6 minutes left on the clock (and tossed the whole mixture on the cookie sheet when there were 3 minutes left) and gave it all a spin in the food processor as instructed above. Forgive me for altering, but it was in the Good Eats spirit of changing things when I wasn’t 100% delighted…

  25. 39
    Tuchen

    I have made this recipe before, but this last time I didn’t have any oats so I used some of the homemade granola that I make. (I don’t add any dried fruit to my granola when I make it because I make large batches and freeze it till I need it.)
    It came out quite well. Since I used the granola there was a hint of coconut and nuts going through the bread. I’m so going to make this again!
    I also put a sprinkle of sugar on top before baking.

  26. 40
    Carol

    I’ve made this each of the last two weekends, and it’s fantastic. I dislike the “wet” texture of most banana breads. I did add chopped walnuts as well – once with and once without. “With” is much better. And, I did use a scale. Thanks AB for a great recipe!

  27. 41
    Teresa

    This had a very different flavor than most banana breads. The toasted oats gave it a nice depth of flavor with a strong caramel note. It was much sweeter than I’m used to, so I may play with the amount of sugar a bit, but will definitely be making it again. Thanks for another fun recipe.

  28. 42
    Vanessa

    I made this today and it was just AMAZING. I really dislike mushy banana bread, and this one was great! Moist but not mushy! 😀

  29. 43
    PattyJ

    I’m a little surprised how some are getting hung up on the use of ounces or the stand mixer. Of course you can make this with whatever mixer you have, or convert the ounces to cups. But what our “Mr. Wizard” of food is saying here, and has always said, is that measurements in weight is more accurate. And if anyone watches Good Eats for a second knows is that he has demonstrated how the stand mixer has the wider/flatter attachment that breakdown the proteins differently than the smaller blades on a hand mixer. That’s all. No need to get worked up about it.

  30. 45
    Rachel

    Delicious! I made it gluten free (I have Celiac Disease) and it was so good! I used Bob’s Red Mill GF Old Fashioned Rolled Oats and Bob’s Red Mill GF 1 to 1 Baking Flour. Also I used a hand mixer (I do not own a stand mixer) and it turned out fine. Thanks for the recipe, AB!

  31. 46
    Sandi

    This is definitely a great banana bread recipe. The addition of the toasted oats creates a nice (i.e., ungooey) texture and a nutty flavor. Oh! That reminds me … I added chopped walnuts to the recipe. Can’t have banana bread without walnuts!

  32. 49
    Jennifer Rewis

    Thank you AB. One of our favorites, with maximized flavor. You always come thru when I need you most. Like when bananas are getting overripe on the counter…….

  33. 51
    Kristina

    Interesting. Must try this one as I have been on the hunt for the perfect banana bread for a while (and *always* trust AB). Although I’m curious about many of the comments here. How can you follow AB and demand baking measurements in “cups”??? How is it you can know him and yet…NOT know him??

    • 52
      Mark

      There needs to be a “like” button on the comments here. Those are my thoughts exactly – if you know AB, you should know his feelings on volumetric measuring.

  34. 55
    Sbergs

    I love the use of weight rather than volume, but let’s go metric and measure in grams (it’s more accurate on most kitchen scales AND it makes more sense)!

      • 57
        Mike Moher

        Pretty sure the NASA scientists, engineers and space-food cooks were all using the metric system to get the boys to the moon and back without anyone starving!

    • 60
      rachiti

      There are plenty of ways to convert ounces to cups on your own. Alton Brown offers accurate recipes. Cups are not an accurate way to measure. Also, if you can’t afford a scale, then you really cannot afford the food processor or stand mixer needed for this recipe either as both are significantly more expensive than a $30 digital scale which you WILL use every-single-day.

      • 61
        heidi

        I’ll tell you what my friend – I am going to make this bread without a scale or stand mixer because I would prefer to spend my scant money on edibles than gadgets. I do have a hand mixer and a Vitamix blender (30 some odd year old wedding gifts) but I cannot see a single part of this recipe which truly requires a stand mixer. And use a scale EVERY day? Ahh – no. See – even poor people like to bake and eat sometimes. I’ll let you know how my bread turns out.

      • 63
        Cat

        Rachiti – I have a food processor and a stand mixer. We bought them both several years ago. I used to have a scale (which, yes, I used frequently, but absolutely not daily) but it died. My husband was laid off, and we have 3 young kids. There are things going on in everyone’s life that you have absolutely no knowledge of. Don’t be so judgmental. Not everyone has $30 – or even $5 – to spend on something that is not essential.

      • 65
        Daggma

        Your response to this lady is nothing short of rude and snobbish. I don’t know who the admin of this site is, but they should remove you for being such a grouchy pushy person. It’s ridiculous for people to make snarky replies to people in search of honest answers. I’ve been cooking for over 40 years, and I guarantee you, it is not necessary to weigh things every day, nor is it a requirement to have other expensive equipment to get a satisfactory result. I very rarely ever measure anything, let alone use a scale. Good for you if you have one and good for you if you can afford specialty equipment, but don’t degrade a person because they can’t. You are no better than anyone else just because you have the means to purchase it. Get a grip on reality and stop looking down on others. It makes YOU look bad.

    • 66
      Rhea

      There are 8 ounces in a cup and while it may not be perfect you should be able to use one scant cup of oats, one cup of flour and anywhere between 3/4 and one cup of sugar. I just winged it this same way and the bread turned out like you wouldn’t believe.

  35. 69
    Diane

    Thank you for the ounce measurements. I think I’ll try making this with gluten free flour…looks great! Anyone who doesn’t use a kitchen scale, doesn’t know what they are missing. It’s so much more accurate!

  36. 70
    Cookie

    Great. As a cook on boats, I’m at the mercy of whatever equipment is available. I’ve only been doing this since October, so I’m still being sent to different boats every trip or two. Just when I order equipment, I get transferred. I’ll pass on lugging my own – too much risk of loss or damage. Maybe I’ll try this when I’m secure enough in an assignment to order scales. I’ll let you know how it works out.

    • 75
      Rhea

      You can safely use one cup of oats, flour and sugar for this recipe and it will turn out fine. Banana bread is a very forgiving batter and in my experience won’t be messed up by toying with measurements a little.

    • 77
      Mark

      Hold hand mixer completely still. Spin bowl.

      Blenders and food processors don’t do the same thing… but you can do whatever the hell you want to, it’s your food.

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