Banana Oatmeal Bread is the ultimate breakfast or dessert. I’ll just start off by saying that if you don’t like moist banana bread, this recipe is not for you. This is an incredibly moist and sweet loaf of banana oatmeal bread. The thought of slicing into fresh, warm banana oatmeal bread just makes my heart skip a beat!
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Ingredients
- Ripe Bananas
- Unsweetened Apple Sauce
- Buttermilk
- Eggs
- Vanilla Extract
- Dark Brown Sugar
- White Granulated Sugar
- Flour
- Baking Soda
- Quick Cooking Oats
- Ground Cinnamon
- Ground Nutmeg
How to Make Banana Oatmeal Bread
- Begin by mashing your ripe bananas with a fork. This may put up a fight at first, but I promise they’ll give in!
- In a bowl, combine your mashed bananas, unsweetened applesauce, buttermilk, dark brown sugar, white granulated sugar, and vanilla extract. Mix until all ingredients are well combined. These are your wet ingredients.
- Add in your eggs to the mixture one at a time. Mix until your eggs are incorporated well.
- In a separate bowl, mix together your flour, baking soda, cinnamon, nutmeg and oats. These are your dry ingredients.
- Fold your dry ingredient mixture very gently into your wet ingredients. You do not want to over mix your banana oatmeal bread batter. Over mixing can impact the texture of your loaf.
- Transfer your banana oatmeal bread batter to a greased 9×5 inch loaf pan. You may use baking spray, butter or even parchment paper to ensure your banana oatmeal bread does not stick to your loaf pan.
- Place your banana oatmeal bread into a preheated oven at 350 F degrees.
- Bake your bread for 60-65 minutes or until a wooden skewer inserted into the middle comes out dry. There might be a couple of crumbs clinging to it, but that’s fine. As long as the skewer is not wet with batter, then your banana oatmeal bread is ready.
- Allow your banana oatmeal bread to cool completely before serving.
How Can I Store My Banana Oatmeal Bread?
It’s extremely important to allow your banana oatmeal bread to cool completely before storing it. Storing warm banana bread creates excess moisture that becomes trapped. This environment creates mold which is the last thing you’ll ever want to happen! As soon as your banana oatmeal bread has cooled, transfer it to a plate and cover in plastic wrap for 3-4 days. I like warming up my slice in the toaster before serving it but you may eat it at room temperature if you prefer. I don’t recommend refrigerating banana oatmeal bread as it will dry out.
Can I Freeze Banana Oatmeal Bread?
Absolutely! You may freeze the entire loaf, individual slices or just whatever is leftover. I wrap mine up in 3 layers of plastic wrap and pop it in the freezer for up to 3 months. For individual slices, I warm those up in the toaster on low for about 8-10 minutes. If I am warming up an entire load, I do prefer placing it in a preheated oven at 325 F degrees for about 90 minutes. If you just stored some leftovers and have about half of a loaf, you’ll need to check on it after about 45-50 minutes. When I freeze my banana oatmeal bread, I do it after the third day or even before if I know we won’t be eating anymore. This will ensure your loaf doesn’t dry out.
Tips & Variations for Making Banana Oatmeal Bread
- Add 1/2 cup of chopped walnuts to the batter if you prefer a nuttier loaf. You may also add 1/2 cup of raisins if you’re into that too. My kids don’t really like walnuts or raisins so I leave them out.
- Cooking times may vary as no oven bakes the same. Some are more powerful than others, so please keep an eye on your banana bread after reaching the 50-55 minute mark of baking. If you over bake your banana oatmeal bread, it will not be as moist as it should.
- If you do not like the texture of the oats in your banana bread, you may certainly omit it. Leave the oats out to bake a regular loaf of moist banana bread.
- Banana Oatmeal Bread is best served after it has cooled down completely. I like to wait about 30 minutes or even a little bit longer before serving it. This will allow time for all those wonderful sweet flavors to settle into your bread. Sometimes I do get a little impatient and have a bite straight out of the oven, but it never tastes as sweet as it does once it has had a chance to completely cool down.
Banana Oatmeal Bread
Ingredients
Wet Ingredients
- 1 1/2 cups ripe bananas mashed 3 medium bananas
- 2 eggs
- 1/2 cup unsweetened applesauce
- 1/2 cup buttermilk
- 3/4 cup dark brown sugar
- 1/4 cup white granulated sugar
- 2 tsp vanilla extract
Dry Ingredients
- 2 cups flour
- 1/2 cup quick cooking oats
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Instructions
- Begin by mashing your ripe bananas with a fork. This may put up a fight at first, but I promise they’ll give in!
- n a bowl, combine your mashed bananas, unsweetened applesauce, buttermilk, dark brown sugar, white granulated sugar, and vanilla extract. Mix until all ingredients are well combined. These are your wet ingredients.
- Add in your eggs to the mixture one at a time. Mix until your eggs are incorporated well.
- In a separate bowl, mix together your flour, baking soda, cinnamon, nutmeg and oats. These are your dry ingredients.
- Fold your dry ingredient mixture very gently into your wet ingredients. You do not want to over mix your banana oatmeal bread batter. Over mixing can impact the texture of your loaf.
- Transfer your banana oatmeal bread batter to a greased 9×5 inch loaf pan. You may use baking spray, butter or even parchment paper to ensure your banana oatmeal bread does not stick to your loaf pan.
- Place your banana oatmeal bread into a preheated oven at 350 F degrees.
- Bake your bread for 60-65 minutes or until a wooden skewer inserted into the middle comes out dry. There might be a couple of crumbs clinging to it, but that’s fine. As long as the skewer is not wet with batter, then your banana oatmeal bread is ready.
- Allow your banana oatmeal bread to cool completely before serving.