Oatmeal Banana Bread
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!
Servings 10
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
US Customary - Metric
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.
Notes
Store bread well wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days.