This hearty bread is amazing toasted with a schmear of cream cheese or just on its own, and it can be made ahead and frozen.
Note: Make sure your bananas are at least very ripe, or overripe. You can even use frozen bananas, if you allow them to thaw and come to room temperature first (cold bananas will make the batter cold and the bread will take longer to bake).
About the Author: Anna Markow is a pastry chef obsessed with doing things that no one else does and giving unusual ingredients their time to shine. You can follow her sometimes-pastry-related thoughts on Twitter @VerySmallAnna and see her adventures in creativity on her website, VerySmallAnna.
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- Yield:makes 1 loaf (8-10 slices)
- Active time: 10 minutes
- Total time:90 minutes
- 1 1/2 cups all-purpose flour
- 2/3 cup sugar
- 1/2 cup rolled oats
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 2 medium ripe bananas, cut into quarters
- 2 eggs
- 1/3 cup buttermilk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
Set a rack in the middle of the oven and preheat to 350°F. Grease and flour a loaf pan; set aside. Place flour, sugar, oats, baking powder, baking soda, salt, and cinnamon in a medium mixing bowl and stir to thoroughly combine. Set aside.
Place bananas, eggs, buttermilk, oil and vanilla in a blender and blend on medium speed for 15-10 seconds, until bananas are completely pureed. Don't blend too high, you don't want to incorporate a lot of air. Pour wet mixture into dry and fold just to incorporate. Scrape batter into prepared pan and bake for 30 minutes, then turn the pan and bake for another 25-30 minutes, until a skewer or paring knife inserted in the middle comes out clean. Remove from oven and immediately run a paring knife around the edges of the loaf, then turn out onto a cooling rack and allow to cool for at least 10 minutes before slicing. Once cooled, loaf can be wrapped and stored in refrigerator for 3-5 days or frozen for up to a month.