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/

93 Comments

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  1. 1
    Maren

    Perfection. The flour made from oats adds a nice depth of flavor. Follow the recipe as written. If it fails you, review your technique and tools because this recipe, as written, is spot on.

  2. 2
    GL

    A disaster. I have made Alton’s Banana Bread from his cookbook (More Food) many times and it has been consistently great. What happened with this one? The surface was nicely brown with the center raw. Maybe it’s because the ingredients are not by weight. I’ll never try this one again.

  3. 3
    Errol

    love this recipe! I substituted 1 cup of brown sugar for white and it was perfectly sweet. I also added chopped pecans and golden raisins, which just took it to the next level. I will make this again and again. It’s bed and breakfast yummy!!!!! Thanks Alton!

  4. 4
    S. Roys

    I made this bread today and it turned out awesome. I’ve never had a good banana bread in the past, so today when trying I knew I needed some help from Alton Brown. So glad I tried this recipe the whole family loved it! Definitely make sure you are measuring flour and sugar on the scale! Thanks Alton for making me look good!!!

  5. 5
    JK

    Alton Brown’s recipes are always my go to, however I felt he led me astray on this one. I followed the recipe EXACTLY and the bread was way too greasy, sweet, and about 2” tall. Going back to the other Food Network recipe that is better. Sorry Alton, your other recipes are amazing though!

  6. 7
    Shannon Winkler

    Alton,
    This could almost be a gluten free recipe, that is exciting! I would love to see some of your fabulous recipe’s turn gluten free! Your brain serves you well and I love it!
    I watch you all the time and your brilliant! Thank you for teaching me so much about the culinary world and the science behind it, very addictive 🙂

  7. 8
    Ivis Suarez

    This bread is awesome!
    Only change I made was 5 oz instead of 8 oz of sugar. I think some commenters here think they can measure ounces in a liquid measuring cup. That’s why they’re not getting good results. Use a scale.

  8. 9
    Bill B

    I substituted coconut oil for the butter and added 1 cup of toasted, chopped walnuts. I too notice it did not rise like a “traditional” banana nut bread – in fact it fell in the center – maybe the problem was the coconut oil…

  9. 10
    Joyce rosenauer

    Just took this out of the oven, I baked mine in a spring-form pan because I wanted it to be more like a coffee cake and added a streusel topping. Of course I had to sample and it is fantastic. Love the flavor of the toasted oats! I will definitely save this recipe. I think you could use the oat/flour base to make different breads such as zucchini.

  10. 11
    Kristen

    I tried this recipe today and something went wrong. I followed the recipe but the bread didn’t raise and it burned after 35 minutes in the oven at 350 degrees. Is this recipe correct that it takes only 6 oz (3/4 cup) of oats (ground into a flour) and 3 oz of enriched white flour?

  11. 12
    Barnaby

    Definitely understand weighing ingredients is more precise; however, as a courtesy to the less precise rednecks out there, would appreciate an aside at some point with cup equivalents for those items measured in ozs. Love me some Good Eats!

    • 13
      Gene

      I agree with the volume measurements along with the weight. I’ve seen some recipes with grams instead of ounces which necessitates a conversion for my scale. (I use a postage scale that goes up to 5 pounds in 1/10 ounce increments.

  12. 14
    Gene Prudhon

    Very pleased with the outcome of this recipe. I cut the sugar to 5 ounces and it was sufficiently sweet. I appreciate the weight of ingredients and the temperature indication for being done.

  13. 15
    Laura

    Oh no! This was my favorite recipe! now it looks like it is gone. I should have printed it when it was available. Where can I get a copy of the recipe? Please let me know.

  14. 19
    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!

  15. 20
    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).

  16. 21
    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.

  17. 22
    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

  18. 23
    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.

  19. 25
    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!

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