This Banana Oat Bread recipe is one I created because I couldn’t remember my Mother’s recipe exactly, and I wanted to incorporate some old fashioned oats (or oat for those in the know) into it as well. So, I thought to myself, why not recreate it from what I could remember? Lo and behold, I came up with a simple, delicious, moist, Banana Oat Bread recipe that will tickle your fancy and even incorporates walnuts for those who wish to partake.
By the way, if you’re looking for another delicious oat filled breakfast you may want to check out our Slow Cooker Pumpkin Spice Oatmeal, where you’ll also learn more about the mighty oat from Samantha.
My mother’s influence
I mentioned that this is a spin on my Mother’s recipe, and isn’t that going to be true for many of us looking to make banana bread? We crave it because we remember growing up with it–the smell, the simplicity, the easy recipe that we just remember our parents or grandparents throwing together in the kitchen and slicing straight from the oven. Yum.
It’s why I always neglect a banana or two, so I can fill my freezer with those brown things and eventually get around to making a banana bread. How about you? Do you have a freezer door full of ripened bananas?
In this recipe, we’re making the banana oat bread a little bit healthful by using oats and dairy-free milk. Then we’re swapping traditional sugar for maple syrup for a maple-y flavor. I’ve also included the addition of pumpkin spice because I think it adds a nice kick to the bread – but not overpowering, very subtle. Feel free to omit if you are hesitant. Either way, the bread will still come out super moist and rich and have a nice banana flavor.
As I mention in the recipe below, I added chopped walnuts, but those are entirely optional as well. My house was always filled with walnuts in everything. They weren’t brownies or chocolate chip cookies without chopped walnuts – my dad loved them – so I couldn’t help myself here.
What is banana bread?
Well, much like our cornbread, our banana oat bread is a quick bread. It isn’t a traditional bread leavened by yeast, but instead by baking soda and/or baking powder. In this case, it includes a little of both.
We also save time because it does not need to rise or go through the kneading process. And thus, a quick bread is born. Aren’t we lucky?
Banana oat muffins too!
You can certainly modify this recipe to make banana oat muffins if you so desire. I made bread because that’s my choice for this recipe. However, I’ve been known to whip up muffins for occasions when I need something that travels well, or I just want a change of pace.
To modify the recipe follow the directions the same way to make the batter and then, instead of placing it in a loaf pan, use a greased muffin tin. Bake for 25-35 minutes or until a toothpick comes out cleanly, and you’ll have delicious and moist banana oat muffins! I noted the modifications in the recipe itself for you.
Can banana bread be frozen?
You betcha! This bread, in either muffin or loaf form, can be frozen. I haven’t made it past a month because I can’t resist pulling out the loaf and eating the whole thing, but you let me know how long it lasts in your house.
- Let it cool completely
- Sliced or whole
- Wrap it tightly in plastic wrap
- Then store it in a food storage container or a freezer bag
And on that note, that really is it. Wishing you the best of luck with this recipe, and please let us know how you made out in the comments below!
Banana Oat Bread (or Muffins)
- 2 eggs lightly beaten
- 2/3 cup Grade A Dark maple syrup
- 1/3 cup dairy-free milk
- 1/4 cup butter melted
- 1 teaspoon vanilla extract
- 3 ripe bananas mashed well (thawed if frozen)
- 1 1/2 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 3/4 cup old fashioned oats
- 1/2 cup walnuts chopped
- Preheat the oven to 350 degrees F and grease a 9X5 loaf pan or standard sized muffin tin.
- In a small bowl, lightly beat the eggs, then add to it the rest of your wet ingredients and combine well. Set aside.
- Add your mashed bananas to your wet ingredients. Mix well.
- In a large bowl, combine all of the dry ingredients and incorporate well. I use a fork, though you could sift the ingredients together or use a whisk to add a little lightness to the dry ingredients. When well incorporated, add the oats and stir well.
- Add the wet ingredients to the dry and stir to combine, being careful to not overstir. Fold in the walnuts if desired.
- Add to your loaf pan and bake for approximately 40-50 minutes. For muffins, they will be done in 25-35 minutes. Use a toothpick to test for both the loaf and the muffins; when it comes out clean, both are done.
- Remove from the oven and let cool in the pan for at least 10 minutes before removing.
- Possible serving suggestions: serve warm plain or with butter or butter substitute, jelly or jam, a drizzle of maple syrup or honey.
- You can freeze both the loaf or the muffins, they only last a month in my house, but they may last longer in yours!
- Other suggestions: swap out the walnuts for mini chocolate chips or pecans.