Oatmeal Banana Bread
This cozy oatmeal banana bread is perfect for anyone who loves the smell of fresh-baked goodness filling their kitchen! It’s subtly sweet, wonderfully textured, and gives you that warm, homey feeling with every bite.
Recipe Details
Timing & Servings: Active Time: 15 minutes, Total Time: 1 hour 30 minutes, Serves: 10 people.
Nutrition Profile: Nut-Free, Healthy Pregnancy, Soy-Free, High-Fiber, Vegetarian.
Nutrition Facts (per serving): 266 Calories, 11g Fat, 40g Carbs, 5g Protein.
Ingredients You’ll Need
All-Purpose Flour: You’ll need ⅔ cup, which gives your bread that perfect tender crumb. This works together with the whole wheat flour for the best texture.
Whole-Wheat Flour: Another ⅔ cup adds extra fiber and a lovely nutty flavor. Don’t worry if it seems dense – the other ingredients balance it out beautifully!
Baking Soda: Just ½ teaspoon helps your bread rise up nice and fluffy. Make sure it’s fresh for the best results.
Ground Cinnamon: ½ teaspoon brings that warm, cozy spice we all love. It pairs so well with the bananas!
Ground Ginger: ¼ teaspoon adds a gentle warmth without being too spicy. It’s that secret ingredient that makes people ask “what’s in this?”
Salt: ¼ teaspoon brings out all the other flavors. Never skip the salt in baking – it makes everything taste better!
Old-Fashioned Rolled Oats: ⅔ cup plus 1 tablespoon, divided. The oats give amazing texture and make this bread extra hearty and satisfying.
Mashed Ripe Bananas: 1½ cups from about 3-4 really ripe bananas. The browner the better – those spots mean extra sweetness!
Light Brown Sugar: ½ cup packed adds moisture and that caramel-like sweetness. Brown sugar keeps everything tender.
Plain Whole-Milk Yogurt: ½ cup makes your bread incredibly moist. Greek yogurt works great too if that’s what you have!
Neutral Oil: ¼ cup of canola or avocado oil keeps things moist without adding flavor. Melted butter works too if you prefer!
Vanilla Extract: 1 teaspoon adds that warm, sweet aroma we all love in baked goods.
Large Egg: 1 egg at room temperature helps everything bind together perfectly. Just let it sit out for about 30 minutes before using.
Dark Chocolate Chips: ⅓ cup plus 1 tablespoon, divided. Go for 60-70% dark chocolate – it’s not too sweet and adds the perfect little pockets of richness!
How to Make Oatmeal Banana Bread
Step 1: Preheat your oven to 350°F. Lightly spray a 9-by-5-inch loaf pan with cooking spray. Line it with parchment paper, leaving about 2 inches hanging over the long sides – this makes removing the bread so much easier later!
Step 2: In a medium bowl, whisk together both flours, baking soda, cinnamon, ginger, salt, and ⅔ cup of the oats. Mix it really well so everything is evenly distributed.
Step 3: In a large bowl, combine your mashed bananas, brown sugar, yogurt, oil, vanilla, and egg. Stir everything until it’s well mixed and smooth.
Step 4: Add the dry ingredients to the wet ingredients. Stir until just combined – don’t overmix or your bread will be tough! Then gently fold in ⅓ cup of the chocolate chips.
Step 5: Pour the batter into your prepared pan. Sprinkle the top with the remaining 1 tablespoon each of chocolate chips and oats for a pretty finish.
Step 6: Bake for 45 to 50 minutes, until a wooden pick inserted in the center comes out clean. Let it cool completely in the pan on a wire rack for about 35 minutes. Use the parchment overhang to lift the bread right out of the pan!
Easy and Quick Oatmeal Banana Bread Version
Want to speed things up? You can use a muffin tin instead and make banana oat muffins! Use the same batter but divide it between 12 muffin cups. Bake at 375°F for just 18-20 minutes. They’ll be done much faster and perfect for grab-and-go breakfasts!
Serving Ideas
This bread is amazing on its own, but it’s also fantastic toasted with a little butter or cream cheese. Try it with your morning coffee or afternoon tea. It makes a complete breakfast when paired with some fresh fruit or a glass of milk!
Storage
Wrap your cooled bread tightly in plastic wrap or foil. It stays fresh at room temperature for up to 4 days. You can also freeze it for up to 3 months – just thaw it overnight on the counter when you’re ready to enjoy it again!
Substitutions
No whole wheat flour? Just use all all-purpose flour instead. You can swap the yogurt for sour cream or even applesauce. If you don’t have chocolate chips, try chopped walnuts or even dried cranberries. The recipe is really forgiving!
Pro Tips
- Banana Ripeness: Use bananas that are really spotty and soft – they mash easier and taste sweeter!
- Room Temperature Ingredients: Let your egg and yogurt come to room temperature for better mixing.
- Don’t Overmix: Stir just until the flour disappears – lumpy batter is totally fine!
- Test for Doneness: A toothpick should come out with just a few moist crumbs, not wet batter.
FAQs
Can I make this without chocolate chips?
You bet! The bread is delicious without them. You could add chopped nuts, dried fruit, or just leave them out completely. It’ll still taste amazing!
Why is my banana bread dense?
Usually this happens from overmixing the batter or using too much flour. Make sure to stir just until combined, and spoon your flour into the measuring cup rather than scooping it.
Can I use quick oats instead of old-fashioned?
Sure! Quick oats will work, but you’ll lose some of that nice chewy texture. Old-fashioned oats really do make a difference in this recipe if you have them.
How do I know when it’s done baking?
The top should be golden brown and spring back lightly when touched. A toothpick inserted in the center should come out clean or with just a few moist crumbs.
I’d love to hear how your oatmeal banana bread turns out! Did you try any fun variations? Let me know in the comments – I always enjoy hearing about your baking adventures!
