Banana Oatmeal Bread Recipe

By
Anna Markow
Anna Markow: Contributing Writer at Serious Eats
Anna Markow
Once an irregularly-employed pastry chef in New York City, Anna Markow shared her unique treats with Serious Eats as catharsis from 2012-2013. She returned home to Maine to grow carrot cake from seed in 2019.
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Updated Aug. 30, 2018
20130222-banana-oatmeal-bread.jpg
Photograph: Anna Markow

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).

Recipe Facts

4.4

(5)

Active: 10 mins
Total: 90 mins
Serves: 8 to 10 servings
Makes: 1 loaf

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Ingredients

  • 1 1/2 cups all-purpose flour

  • 2/3 cup sugar

  • 1/2 cup rolled oats

  • 1 1/2 teaspoons 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

Directions

  1. 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.

  2. 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.

Special equipment

Blender, loaf pan, mixing bowl, spatula

This Recipe Appears In

Nutrition Facts (per serving)
224 Calories
7g Fat
37g Carbs
4g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 224
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 4%
Cholesterol 38mg 13%
Sodium 188mg 8%
Total Carbohydrate 37g 13%
Dietary Fiber 2g 6%
Total Sugars 17g
Protein 4g
Vitamin C 2mg 11%
Calcium 63mg 5%
Iron 1mg 8%
Potassium 147mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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