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

  • 6 ounces old-fashioned rolled oats (not instant)
  • 3 ounces all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup unsalted butter (at room temperature)
  • 8 ounces granulated sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 cup 2 to 3 very ripe bananas, mashed
  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.

123 Comments

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  1. 2
    Hello

    After reading most of the comments – scale is needed to make this recipe! Geez should of added that to his recipe! Lol!!!

  2. 3
    CeeWee

    Best banana bread, flavorful, moist, not too sweet, good texture. Modified added toasted walnuts on top. I do not have a food processor so I used by mixer until the oats looked liked wheat flour. Learned my scale is not sensitive enough to register just 1 gram.

  3. 4
    Sean

    Perfect banana bread. Just the right balance of flavors. The extra steps are worth it. I went ahead and toasted the rest of the oats I had on hand, milled them, and divided them up with the rest of the dry ingredients before storing in airtight containers. This way, the next time I want to make a loaf, I don’t have to get out the food processor and toast some oats again. The only changes I made were to add about 1/2 cup of chopped walnuts, and I greased the pan with butter to give the bread a crispy crust. Delicious!

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