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Banana Oatmeal Bread

Banana Oatmeal Bread – Deliciously moist and fluffy quick bread that is loaded with bananas and perfectly spiced. The added oats makes this bread irresistibly chewy!

Banana Oatmeal Bread

Banana Oatmeal Bread

I absolutely love banana bread. Bananas add so much moisture to quick bread, as well as SO much flavour.

This bread is moist and fluffy (dense, too!), and loaded with flavour from the bananas and spices. I’ve thrown in some oats to this recipe which gives this bread a chewiness that is just divine. 

If you enjoy banana bread for an indulgent breakfast or a delicious snack, you need to try this Banana Oatmeal Bread – you won’t regret it!

Looking for more oatmeal recipes? See my Oatmeal Raisin Cookies, Strawberry Oatmeal Breakfast Smoothie, and my Apple Cinnamon Oatmeal Muffins.

Banana Oatmeal Bread

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make this bread. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Plain/all-purpose flour
  • Quick oats
  • Light brown sugar
  • Baking powder
  • Baking soda
  • Salt
  • Ground cinnamon
  • Ground nutmeg
  • Large eggs
  • Vanilla extract
  • Vegetable oil
  • Greek-style yogurt
  • Large ripe bananas

How to make Banana Oatmeal Bread

To make this bread, simply start by whisking together the flour, oats, sugar, baking powder, baking soda, salt, and spices. Set aside.

In a separate bowl, whisk together the eggs, vanilla, vegetable oil, yogurt, and bananas. Add to the dry ingredients, and mix until just combined – do not overmix.

Pour the batter into a greased 9×5-inch loaf pan lined with parchment paper and spread out evenly.

Bake for 50 – 60 minutes, or until a toothpick inserted into the centre of the bread comes out clean.

Leave to cool completely in the pan on a wire rack before slicing and serving.

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Banana Oatmeal Bread
Banana Oatmeal Bread

This Banana Oatmeal Bread is:

  • super quick and easy to throw together
  • deliciously moist and fluffy (as well as being dense!)
  • LOADED with flavour
  • perfect for an indulgent breakfast or snack

How long will this banana bread last? This bread will stay fresh kept in an airtight container at room temperature or in the fridge for up to 5 days.

Can I freeze this bread? Yep! This bread also freezes well for up to 3 months. Thaw overnight in the fridge.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Banana Oatmeal Bread
Banana Oatmeal Bread

More bread recipes to try next!

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Banana Oatmeal Bread

Banana Oatmeal Bread

Yield: 10 -12 slices
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes

Deliciously moist and fluffy quick bread that is loaded with bananas and perfectly spiced. The added oats makes this bread irresistibly chewy!

Ingredients

  • 2 cups (250g) plain/all-purpose flour
  • 1 cup (90g) quick oats
  • 3/4 cup (150g) light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup (80ml) vegetable oil
  • 1 cup (240g) Greek-style yogurt
  • 3 large ripe bananas, mashed

Instructions

  1. Preheat the oven to 180C/350F/Gas 4. Grease and line a 9x5-inch loaf pan with parchment paper. Set aside.
  2. Whisk together the flour, oats, sugar, baking powder, baking soda, salt, and spices. Set aside.
  3. Mix together the eggs, vanilla, vegetable oil, yogurt, and mashed banana. Add to the dry ingredients, and mix until just combined.
  4. Pour the batter into the prepared pan and spread out evenly.
  5. Bake for 50 - 60 minutes, or until a toothpick inserted into the centre comes out clean. If desired, cover loosely with aluminium foil halfway through baking to prevent browning too much.
  6. Leave to cool completely in the pan on a wire rack before slicing and serving.

Notes

Bread stays fresh in an airtight container at room temperature or in the fridge for up to 5 days. It also freezes well for up to 3 months. Thaw overnight in the fridge.

Nutrition Information:
Yield: 12 slices Serving Size: 1 slice
Amount Per Serving: Calories: 249Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 32mgSodium: 222mgCarbohydrates: 40gFiber: 2gSugar: 17gProtein: 5g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Allie

Thursday 14th of October 2021

I tried this recipe although I didn’t have a digital scale but it came out well and we had it devoured very quickly! I didn’t have quick oats so used whole oats and also white whole wheat flour and a touch of oat flour. Thank you for this recipe. I feel less guilty for eating sweets when they have more wholesome ingredients! Next time, maybe some dried fruit as well.

Carla

Sunday 18th of April 2021

Hi Marsha, looks awesome! Can I use whole wheat flour instead of all purpose Flour? Thanks!

Marsha

Sunday 18th of April 2021

Yes, that's fine :)

Lizanne D'souza

Friday 16th of August 2019

Hi Marsha, Lovely recipe! I made this bread few weeks back but with few changes. We don't eat all purpose flour so replaced it with whole wheat flour and light brown sugar with honey. Its was really delicious and just like the ones you get at cafes. Thanks for the delicious recipe. Always love banana bread.

Jennifer

Monday 11th of March 2019

I've made A LOT of banana bread (I think we all have, lol), and not a single one was good enough to be hailed perfect.... UNTIL NOW! When I say this is the best banana bread; it really truly is the best banana bread I've ever had! There's something about the oats that really makes this bread stand out! Something magical happens and I don't know why I never thought about it before! Genius! I think swapping out the veg/canola oil for coconut oil would be dreamy! Thank you for this recipe!! It's outstanding!!! Bravo!

Marsha

Tuesday 12th of March 2019

I'm so glad you enjoyed it, Jennifer! Thank you for the lovely comment :)

Emeellee

Sunday 24th of February 2019

Hi Marsha, your recipe looks yumm. I will definitely try to bake it. May I know, In terms of cups, how much mashed bananas does this recipe require? Thank you.

Marsha

Sunday 24th of February 2019

3 bananas equals about 1 cup.

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