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–+ servings
oatmeal banana quick bread

Oatmeal Banana Bread

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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 2 Mixing bowls
  • 1 9x5-inch loaf pan
  • 1 Whisk
  • 1 Wooden spoon or spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 1 Fork or potato masher
  • 1 Cooling rack

Ingredients
  

  • 1 1/2 cup rolled oats old-fashioned
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg optional
  • 3 large bananas very ripe mashed
  • 2 large eggs room temperature
  • 1/2 cup plain yogurt or sour cream
  • 1/3 cup melted butter cooled unsalted
  • 1/4 cup vegetable oil
  • 1/2 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 2 teaspoon vanilla extract
  • 1/2 cup chopped walnuts optional
  • 1/2 cup chocolate chips optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease or line the 9x5-inch loaf pan with parchment paper.
  • Add the rolled oats to a bowl and pour in just enough hot water to moisten them lightly, then let them sit for 5 minutes and drain any excess water.
  • In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  • In a separate bowl, mash the bananas with a fork until mostly smooth.
  • To the mashed bananas, add the eggs, yogurt, melted butter, oil, brown sugar, granulated sugar, and vanilla, then whisk until fully combined.
  • Stir the lightly soaked oats into the wet ingredients.
  • Pour the wet mixture into the bowl with the dry ingredients and gently fold together until just combined and no dry streaks remain.
  • Fold in the walnuts and chocolate chips, if using, taking care not to overmix the batter.
  • Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
  • Bake the loaf for 50–60 minutes, or until a toothpick inserted in the center comes out with only a few moist crumbs.
  • Remove the pan from the oven and let the banana bread cool in the pan for 15–20 minutes.
  • Transfer the loaf to a cooling rack and let it cool completely before slicing and serving.

Notes

For best results, use very ripe, spotty bananas for maximum sweetness and moisture, and avoid overmixing once the dry ingredients are added to keep the bread tender instead of dense. If the top is browning too quickly before the center is done, tent the loaf loosely with foil during the last 15 minutes of baking. You can swap part of the sugar with honey or maple syrup, but slightly reduce other liquids if you do so, and feel free to customize with add-ins like dried fruit, seeds, or shredded coconut. This bread keeps well wrapped at room temperature for 2–3 days, and the flavor often improves by the next day; it also freezes well when sliced and individually wrapped.
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