Banana Oatmeal Bread

Ruth M. Moran

A healthy twist on classic banana bread, this fiber-rich, protein-packed loaf uses oats and ripe bananas for natural sweetness.

Easy to make in a blender, it’s perfect for breakfast, snacks, or meal prep. Optional add-ins like nuts or chocolate chips make it versatile, nutritious, and delicious.

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Prep Time 5

Cook Time 40

Total Time 45

Course Breakfast, Snack

Cuisine American

Servings 8

Equipment

1 9×5-Inch Loaf Pan
1 Blender or Food Processor
1 Wire Cooling Rack

Ingredients

3 medium overripe bananas
2 large eggs
2 cups rolled oats
1 teaspoon baking soda
1 pinch salt
¼ cup maple syrup or honey

Optional Add-ins:

1 teaspoon vanilla extract
½ teaspoon cinnamon
½ cup chocolate chips
½ cup chopped walnuts
½ cup chopped dates or raisins

Instructions

Preheat and Prepare the Pan: Begin by preheating your oven to 350°F (175°C).
While the oven warms, prepare a 9×5-inch loaf pan by lining it with parchment paper.
Make sure the parchment paper fully covers the bottom and sides of the pan, leaving a small overhang for easy lifting after baking.
This step ensures your bread won’t stick and will come out cleanly.
Select and Mash the Bananas: Choose three medium, overripe bananas with plenty of brown spots—these are naturally sweeter and easier to blend.
Peel the bananas and roughly chop them into smaller pieces for smoother processing.
Set them aside; they will be the base of your bread, adding moisture, natural sweetness, and fiber.
Combine Wet Ingredients: In a blender or food processor, add the chopped bananas along with 2 large eggs and 1/4 cup of maple syrup (or honey, if preferred). If using vanilla extract, add it here.
Blend the mixture on medium speed until smooth and creamy.
Don’t worry if the batter appears slightly liquidy; this is normal for a banana-oatmeal-based bread.
Add Dry Ingredients: To the wet mixture, add 2 cups of rolled oats, 1 teaspoon of baking soda, a pinch of salt, and optional cinnamon if using.
Blend again until the oats are fully incorporated and the batter is uniform.
This mixture should be thick but pourable. If you prefer, you can pulse slowly for a few seconds at a time to avoid over-processing.
Incorporate Optional Add-ins: If you’re adding chocolate chips, walnuts, chopped dates, or raisins, fold them into the batter gently using a spatula.
This ensures that the mix-ins are evenly distributed without breaking them down.
The batter should now have a smooth, slightly thick consistency with visible pieces of your chosen extras.
Transfer Batter to Pan: Carefully pour the blended batter into your prepared loaf pan. Use a spatula to smooth the top evenly.
Tap the pan lightly on the counter to remove any air bubbles and settle the batter. This step helps ensure even baking and a uniform texture.
Bake the Bread: Place the loaf pan in the preheated oven on the center rack.
Bake for approximately 40 minutes, but begin checking at 35 minutes.
Insert a toothpick into the center of the bread—if it comes out mostly clean (a few moist crumbs are fine), your bread is done.
Avoid overbaking, as this can dry out the loaf.
Initial Cooling in Pan: Once baked, remove the pan from the oven and place it on a wire rack. Allow the bread to cool in the pan for at least 20 minutes.
This helps the bread firm up and prevents it from breaking apart when you remove it.
Remove and Finish Cooling: Using the parchment paper overhang, gently lift the bread out of the pan and place it directly on the wire cooling rack.
Let it cool for an additional 20 minutes or until completely set.
This ensures perfect slices without crumbling and allows flavors to meld beautifully.
Slice and Serve: Once fully cooled, use a sharp serrated knife to slice the bread into 8 even portions.
Serve immediately or store leftovers in an airtight container at room temperature for up to 3 days.
Enjoy your fiber-rich, protein-packed, naturally sweet banana oatmeal bread as a satisfying breakfast, snack, or quick on-the-go option!

Notes

This bread is naturally sweetened and not overly sugary, making it perfect for a healthy breakfast or snack.
Overripe bananas are essential for optimal sweetness and moisture. The browner the bananas, the richer the flavor.
You can customize the bread by adding chocolate chips, nuts, dried fruits, or seeds for extra texture and flavor.
If you don’t have a blender, oat flour can be used instead of whole oats—simply mix all ingredients in a bowl.
Ensure the bread cools completely before slicing to maintain its structure and prevent crumbling.