A twist on your everyday banana bread, this recipe is filled with oats and makes a hearty breakfast or snack!
I've professed my love for banana bread many times. It's pure comfort food to me, and always reminds me of my childhood. My mom made homemade meals for our family almost every night, and she is the one who taught me how to cook and bake. Between her and both of my grandmothers, I learned a lot of family secrets!
Now this bread is no family secret, just something I came up with recently when I discovered I had too many overripe bananas sitting on the counter. I wanted to do something a little different, and the oats are a perfect addition to the standard recipe. They make the bread hearty, which is perfect for breakfast on a busy day or an afternoon snack when you need a pick me up.
Oatmeal Banana Bread
Recipe written by The Chef Next Door
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1 cup light brown sugar
1 stick unsalted butter, at room temperature
1 tsp vanilla
3 medium ripe bananas, mashed
1 cup oats (I use Bob's Red Mill Thick Rolled Oats)
2 cups all-purpose flour
1/2 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup milk
Preheat the oven to 350 degrees. Spray a loaf pan with non-stick baking spray and set aside.
In the bowl of your stand mixer, beat the brown sugar and butter until combined. Add the eggs, one at a time, then the vanilla. Next add the mashed bananas.
In a medium bowl whisk together the oats, flour, baking powder, baking soda and salt. Alternately add the dry ingredients and the milk to the mixer, in about two additions each.
Spoon the batter into the prepared pan and bake for 60-70 minutes, or until a cake tester inserted in the center of the bread comes out clean. Cool the bread in the pan on a cooling rack for about 20 minutes, then remove it from the pan and allow to finish cooling on the rack before serving.