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With the sweetness of bananas and the heartiness of oats, this oatmeal banana bread is delicious for breakfast or a mid-afternoon snack. Try it warm with a bit of butter or softened cream cheese!
“Jamie, another banana bread recipe?”
Yep! If there’s one thing we almost always have at home, it’s bananas that need to be used. And banana bread makes a great afternoon snack for both of the girls, so it’s something I make all of the time.
But as much as I love Dominique Ansel’s banana bread, I do like to change it up occasionally.
Sometimes it’s chocolate chip banana bread, sometimes it’s brown butter banana bread. In the fall, it’s pumpkin banana bread.
Right now, I’m really into this oatmeal banana bread. It’s a little bit heartier than some other versions thanks to the rolled oats, which also make it a bit nutty.
I’m a big fan of smearing a little softened cream cheese onto a slice while I sip my morning coffee.
How to make oatmeal banana bread
This oatmeal banana bread is every bit as delicious as your favorite classic banana bread. But the added oats in the mix make it just a little bit heartier and more filling – perfect for breakfast or a snack to get you through the afternoon.
Serve it with an iced shaken espresso and you’ll be ready to take on your day.
You can even use some of the slices to make banana bread french toast if you’re feeling fancy!
Ingredients you’ll need
This recipe starts with mixing the wet ingredients. Those include:
- 2 cups of mashed ripe bananas
- ½ cup plain greek yogurt or sour cream
- 1/2 cup granulated sugar
- ½ cup lightly packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
I know that sugar doesn’t seem like it would be a “wet” ingredient, but for quick bread recipes it is often considered to be one!
For 2 cups of mashed bananas, you will need about 4 overripe bananas. You can mash them with a fork, a potato masher, your mixer, or even with a potato ricer.
Plain greek yogurt or sour cream both work great in this oatmeal banana bread, so feel free to use whichever one you have on hand or like best.
For the dry ingredients, you will need:
- 1 ½ cups all-purpose flour
- 1 ½ cups old-fashioned oats, plus more for topping
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- Optional: coarse sugar for topping
Before you get started, make sure you know how to measure flour. That way, your bread will come out perfect every time.
Tip
Sometimes I like to give this bread a sprinkle of coarse sugar before baking for a crunchy sugar top. My go-to coarse sugar for this is the Sugar in the Raw Turbinado Cane Sugar.
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Like my pumpkin banana bread, this recipe uses a 9×5-inch loaf pan. Spray the pan with nonstick spray and line it with parchment paper.
To make the batter, use a mixer to combine the mashed bananas, yogurt or sour cream, sugars, oil, eggs, and vanilla until well combined.
In a second bowl, whisk together the dry ingredients: flour, oats, baking powder, baking soda, salt, and cinnamon.
Use a spatula to stir the dry ingredients into the wet ingredients until just combined. Pour the batter into the prepared loaf pan.
Now is the time to sprinkle the top with additional oats and/or coarse sugar if you’d like.
Bake the bread at 350°F for 70-75 minutes. The oatmeal banana bread is done when a toothpick or cake tester inserted in the center comes out clean.
I like to let the bread cool in the pan for about 10 minutes before using the parchment paper to lift the loaf out of the pan and onto a wire rack. Let it cool completely before slicing.
Storage and freezing tips
Oatmeal banana bread will keep, well wrapped, at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Like so many other quick breads, this recipe also freezes well. You can freeze the whole loaf for 1-2 months by wrapping it in a layer of plastic wrap followed by a layer of heavy-duty foil.
Let the bread thaw at room temperature for a couple of hours before slicing.
I also like to freeze individual slices for a quick snack any time a craving for banana bread hits. Wrap the slices in plastic wrap and pop them in a zip-top freezer bag.
Thaw the slices, unwrapped, in the microwave for 30-60 seconds. This will thaw them and warm them through.
Recipe FAQs
If you don’t want to use vegetable oil, you can substitute any other neutral-flavored oil you prefer. Avocado oil would work great!
Quick oats can be swapped in for the rolled (aka old-fashioned) oats in a pinch. The texture of quick oats is a little different than rolled oats, so the final texture of the bread might be a little different – but it’ll still be delicious!
Do NOT use instant oatmeal in this recipe, though.
Absolutely! You can use a whisk to really thoroughly combine all of the wet ingredients before adding in the dry ingredients.
Oatmeal Banana Bread
Ingredients
- 4 overripe bananas peeled and mashed (about 2 cups)
- ½ cup plain greek yogurt or sour cream
- ½ cup granulated sugar
- ½ cup lightly packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 ½ cups old-fashioned oats plus more for topping
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- Coarse sugar for topping optional
Instructions
- Preheat oven to 350°F. Grease a 9 x 5 x 2.5 inch loaf pan and line with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, combine mashed bananas, yogurt or sour cream, sugar, oil, eggs and vanilla and mix until thoroughly combined.
- In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon until combined.
- Stir the dry ingredients into the banana mixture until just blended. Pour batter into the prepared pan. If desired, sprinkle with additional rolled oats.
- Bake in preheated oven for 70-75 minutes or until a toothpick inserted in the center of the loaf comes out clean.
- Let cool in the pan for about 10 minutes before using the parchment paper to lift the bread out onto a cooling rack. Allow to cool completely before slicing.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Giving this recipe the 5 stars it deserves!! Saving as my go-to banana bread recipe. It’s perfectly moist, slightly crispy top, and subtly hearty with the addition of oats. Personally, I dropped the sugar down just a smidge & swapped out oil for a whole stick of butter. Delish!
I never make banana bread because I don’t love it but I loved this one and will definitely make again! I only had 3 bananas so I added in an extra 1/4 cup of yogurt and about a tablespoon of maple syrup for added moisture and sweetness. I also subbed avocado oil for vegetable oil. We had this with ham and cheese omelets for breakfast for dinner, it was so good!! Not too sweet and the kids loved it.
Does this make one loaf?
Yes, one 9x5x2.5 inch loaf pan is used for this recipe. Thanks for stopping by.
-Jamie
tastes great
I have tried many banana bread recipes over the years, but I stop here. This is my keeper recipe! I do use less sugar, since my bananas are overripe.
This recipe is fantastic!! I’ve tried some variations with oat bran, but this one is a standout!!
Oatmeal banana bread recipe
Best banana bread I have ever eaten!
Easy to prepare
Soft,
Big on flavor (breakfast, lunch and snack)
Made on Sunday gone Monday, not really.
Gone on Wednesday AND making it again today!
I followed this recipe exactly, and this is by far the best banana bread recipe I’ve found. I love the addition of oats, and it is very moist. This will be my go-to from now on.
Great recipe! Definitely a keeper. Love the texture too.
I ended up putting this in a muffin tin, baked for 30 minutes. They were great!