This Oatmeal Banana Bread is incredibly moist and slightly chewy and it’s delicious by itself, toasted, or slathered with butter. A hint of warm cinnamon complements the flavor of this delicious bread even more.
A few days ago, I was getting ready to make my usual Banana Nut Bread recipe and wondered what it would taste like with the addition of oatmeal. I was reaching for my old-fashioned oats in my pantry and realized I was out, however, I did have quick oats. So, quick oats it was! My regular banana bread also calls for 2 1/2 cups of all-purpose flour, so all I did was simply replace 1 cup of the flour with 1 cup of oats. That easy! The result was a moist, slightly chewy bread with an awesome flavor.
This recipe comes together so quickly, and you don’t even need a mixer to mix it. It’s so easy, there’s no need for any special tips or instructions for the recipe. All you need is a greased 9 x 5 x 3-inch loaf pan.
The bread bakes for about 1 hour and 15 minutes. It should be golden brown on top and there should be a long vertical crack on top.
This bread tastes great no matter how you slice it and I love the slightly chewy texture from the oats.
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This Oatmeal Banana Bread is incredibly moist and slightly chewy and it’s delicious by itself or slathered with butter. Just a tiny hint of warm cinnamon complements the flavor of this delicious bread even more.
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- 1 stick real butter, melted
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups very ripe bananas, mashed, about 4 medium
- 1 cup quick oats
- Preheat oven to 350 degrees.
- Grease the bottom only of a 9″ x 5″ x 3″ loaf pan.
- In a medium bowl, whisk together the dry ingredients and set aside.
- Add the melted butter and sugars to the mixing bowl of a stand mixer, (or use a hand mixer). Using the paddle attachment, mix the butter and sugars for about one minute at medium speed, until the mixture is light and smooth. Add the eggs and mix for about one additional minute until the mixture looks light and lemony. Add the vanilla, buttermilk, mashed bananas, and oatmeal and mix for an additional 30 seconds at medium speed.
- Add the dry ingredients and mix at low speed for about 30 seconds, just long enough to incorporate the flour.
- Pour the batter into the prepared loaf pan and spread the batter out evenly. Tap the loaf pan lightly on a countertop to remove any air bubbles.
- Bake the bread until it’s golden brown on top, and a toothpick inserted into the center of the bread comes out clean. The baked bread should have a long vertical crack along the top.
- Run a sharp knife around the edges of the pan a couple of times. Allow the bread to sit for five minutes. Invert the bread onto a wire cooling rack and turn it over, with the top facing up. Allow the bread to completely finish cooling, before slicing
- Slice bread and serve at room temperature or slightly warmed or toasted.
Store bread in an airtight container.
- This bread freezes wonderfully. Make sure to wrap it twice in plastic wrap, then heavy foil. Date it and freeze for up to 3 months.
- Category: Bread
- Method: Bake
- Cuisine: American
Keywords: oatmeal banana bread, banana bread, oatmeal bread, bread, quick bread,