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.

109 Comments

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  1. 1
    Vanessa

    This recipe never works out for me. I’m always left with a loaf that’s sunken in the middle! Anyone else having this problem?

  2. 3
    Michael

    An excellent recipe! I have been using it at my job for about 3 months now and aside from having to adjust cooking time because I dont have the proper size pan and a convection oven instead of a typical household oven, its a very flexible recipe that is hard to ruin as long as you use proper measurements (dont use cups of melted butter, dont use liquid ounces in a measuring cup for dry ingredients, weigh them with a scale).

    It also freezes well for long term storage if you are making bulk batches.

  3. 4
    Marcia

    Well there is no contest Alton Brown you win. I am
    Not a scientific baker as you are. In my 50 plus years of baking I have had few failures. This one was epic . Even when I weigh and measured and mixed carefully following your directions. I know better than to try your recipes . You see I’m from Venus and you are from Mars and that sums it up!

  4. 5
    Renita

    Have made this many times and love it. Definitely take the time to weigh things out. My only tweaks are extra vanilla (1 tsp instead of 1/2) and a cup of chocolate chips at the end.
    I will note it does not work well as muffins, for some reason.
    I’m trying it with vegan butter and egg substitute tonight, wish me luck.

  5. 6
    Kim

    Best tasting banana bread I have made to date. Followed the recipe exactly except I added walnuts. Grabbed a couple of small handfuls and put them in, did not measure. The bread is crumbly (I am afraid to put it in a toaster as I don’t know that I would get it out all in one piece.) I did not see anyone else in the comments with this issue. Is it the walnuts that caused it to be crumbly? If so what should I add for moisture to compensate?

  6. 7
    Sue

    I always thought banana bread was supposed to be moist and gooey. I tried this because Alton always has amazing recipes. It is truly a bread and not a cake. I’m re thinking banana bread. This was delicious and I will be making it for the potluck at work this week.
    Thank you Alton for ALL your great recipes, every time I make your stuff, people always want to know my “secrets”. It’s just your recipes!

  7. 8
    Carolyn

    I substituted coconut sugar so the flavor had caramel notes and the color was a rich brown. Flavorful. I hand-creamed and mixed, and couldn’t tell by color when the creaming was sufficient. The loaf had a quarter-inch deep and one-inch wide trough down the middle. ??

  8. 9
    Melissa Boone

    I just made this bread and it is different from other recipes I’ve used. It has an interesting texture, it’s soft but not oily at all. I added pecans along the center of the top only. I thought with so much granulated sugar, it would be too sweet but it’s not. It has a good balance of flavours.

  9. 11
    Deb

    I use my Grandma’s banana bread recipe that has been around for years, it calls for rolled oats, but they are not toasted or food processed, they just go in the batter with all other ingredients, including butter milk. I’m not sure which one makes the bread so moist and delicious, but everyone loves the recipe.

  10. 12
    Lucy

    Everyone, please!!! The ingredients are by WEIGHT, not volume. For example: 6oz of oats is not 3/4 cup and 3oz flour is not 1/3 cup (they are both more than twice those measurements). Everyone who made one that was only 2″ tall, not cooked in the middle, greasy, etc should’ve thought when they were measuring the ingredients that something’s wrong here…ie: 1 cup butter to 1 cup flour/oats???? I hope this message will get to at least one person (so she or he will succeed with their banana bread)

  11. 13
    willi

    My Mother always used to make banana bread, which was excellent, BUT this is the best that I have ever tasted!!!!! While this was a bit crumbly, is far and away fabulous, give it a 15 out of 10.

  12. 14
    Connie Schimmel

    Its delicious…I might add toasted walnuts to this recipe. Definatly my new favorite Banana bread. It’s perfect for my husband for his hyperlipidemia and hypertension. Great way to get oats and potassium.

  13. 15
    Elyse

    I didn’t have enough oats so I used 2 oz oat flour and the other 4 oz I subbed with wheat. Also, it was WAY too sweet. I’d reduce sugar to 4-5 oz next time. Otherwise, the color, texture, and flavor was perfect.

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