Easy one-bowl banana oatmeal bread recipe! This quick bread recipe makes healthy but still light and fluffy banana bread.
Banana bread is my favorite way to use up ripe bananas. This banana oatmeal bread is light, moist banana bread that's a little healthier because of some good-for-you ingredients.
The oatmeal makes it a little heartier than traditional banana bread, but the buttermilk helps to keep it light and moist.
This banana bread is also super easy to make! It's a simple, one-bowl recipe that will give you moist homemade banana bread in about an hour.
Best Bananas For Banana Bread
The best bananas to use to make banana bread are ripe or overripe bananas. Bananas with equal yellow and brown speckling, like the bananas pictured above, are great.
Overripe bananas will have more brown than yellow and will work well for bananas bread. Avoid using black bananas.
How To Make Banana Oatmeal Bread
I highly recommend mixing the banana bread by hand. This recipe is easy to mix by hand and this helps to avoid overmixing the batter.
Mash the banana in a large bowl. Add the buttermilk and mix in until well-combined.
Stir in the vegetable oil and vanilla extract. Mix in the eggs and sugars until combined.
Add the flour, baking powder, baking soda, salt, cinnamon, and oats. Stir in just until combined.
Pour the batter into the prepared pan.
Bake until a toothpick inserted in the center comes out clean, about 50-60 minutes.
Tips For Making Banana Bread
- Bananas that are ripe to overripe are perfect for this banana bread. Don't use underripe or black bananas.
- I highly recommend mixing the batter by hand. It's easy to do, and it helps to avoid overmixing the batter.
- Be sure to properly measure the flour. Too much flour will give you dry or doughy bread.
- I check my bread for browning around 30-35 minutes. If the bread browns too quickly, tent with aluminum foil and continue to bake.
- Bread will keep stored in a resealable container at room temperature for up to 4 days.
- This banana bread also freezes well.
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Banana Oatmeal Bread
Ingredients
- 1 cup mashed banana about 2-3 bananas
- ½ cup buttermilk
- ¼ cup vegetable oil
- 1 teaspoon vanilla
- 2 large eggs
- ⅓ cup granulated sugar
- ⅓ cup brown sugar packed
- 1 ½ cups all-purpose flour properly measured1
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¾ cup old-fashioned oats
Instructions
- Preheat oven to 350F. Grease an 8 x 4 inch loaf pan. Set aside.
- Add the banana to a large bowl and mash.
- Stir in buttermilk until well-combined.
- Whisk in the oil and vanilla until combined.
- Add the eggs and sugars. Whisk in until combined.
- Add flour, baking powder, baking soda, salt, cinnamon, and oats. Whisk in just until combined. Don't overmix.
- Pour batter into the prepared pan.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.2
- Cool in the pan for about 10 minutes.
- Remove to a wire rack to finish cooling.
Notes
- To properly measure the flour, stir or sift the flour, lightly spoon into the measuring cup, and level.
- If the bread is browning too quickly, tent with aluminum foil.
- Nutrition values are estimates.
Angie
It's delicious. I used butter instead of oil. Thank you for the recipe.
Kate
I'm glad it worked out well for you!
Angie
Getting ready to make your bread. Can I use butter instead of oil?
Kate
Hi! I haven't tried it in this recipe, but butter should work. However, melted butter and oil don't substitute at a 1:1 ratio. Since butter has more water, you need more butter in place of the oil. For every cup of oil, you need 1 1/4 cups of butter. Hope that helps!
Kim
For buttermilk, I used a vegan butter milk. It came out very good! You can make buttermilk with almond milk and apple-cider vinegar:
1 cup of unsweetened almond milk or soy milk
1 Tbsp apple cider vinegar
Combine almond milk and vinegar, and whisk together.
Let sit for 5-10 minutes to thicken and curdle.
Use as a buttermilk substitute in recipes.
This will keep in a mason jar, in the fridge for weeks.
Kate
Thank you!
Beth
I just made this waiting for it to come out of oven so I will sample it before sending this message. I have been enjoying your one bowl recipes. I've never made banana bread with oats in it so anxious to see how I like it. I really like it and am glad I made it. The only thing I did different was to do a little vanilla glaze on it. The recipe is a keeper. Thank you.
Kate
Yay!! I’m so glad that you’re enjoying the recipes!
Beverly
I used applesauce in lieu of oil, and added 1/2 cup each of drained pineapple, coconut, golden raisins and ground nuts. It was delicious
Kate
Thank you for sharing your subs! I'm so glad that it turned out well for you!
Linda Leone
That sounds delicious ... how much each of your add ins of coconut, raisins etc.? 1/2 cup???
Liz
Weight rather than cup measurements help accuracy and international bakers! Not all cups are US size.
Kate
That's true! If you click on "metric" right below the ingredients, it will show you the weights of the ingredients.
Kathy Castillo
What can I substitute for buttermilk?
Kate
Hi! I have a list of substitutions that you can find here. Hope that helps!
Penandra
I made this last night. Had some overripe bananas and I'm sheltered at home, so LET'S BAKE!!! I substituted applesauce for the oil and it turned out excellent. Next time I will add pecan pieces and possibly reduce the sugar amount and maybe increase the oatmeal amount --- it was excellent. I have shared this page (and my substitutions) with my neighbor.
Kate
I'm so glad that it has worked out well for you! Thanks for sharing your subs and for commenting!
Steph
Bomb banana bread recipe. I ate it for breakfast all week.
Kate
Thanks! I'm glad you liked it. =)