Display Search Bar

I Heart Eating

Recipes for people who love to eat.

Banana Oatmeal Bread

Posted by: Kate / Quick Bread, Sides / Posted: / Last updated:

Jump to Recipe - Print Recipe -

Easy one-bowl banana oatmeal bread recipe! This quick bread recipe makes healthy but still light and fluffy banana bread.

Banana Oatmeal Bread on a wooden cutting board

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

Speckled bananas on a wooden cutting board

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.

Mashed banana in a glass bowl

Mash the banana in a large bowl. Add the buttermilk and mix in until well-combined.

Mashed banana sugar and oil in a glass bowl

Stir in the vegetable oil and vanilla extract. Mix in the eggs and sugars until combined.

Banana Oatmeal Bread batter in a glass mixing bowl

Add the flour, baking powder, baking soda, salt, cinnamon, and oats. Stir in just until combined.

Pour the batter into the prepared pan.

Baked banana oatmeal bread in a gold loaf pan

Bake until a toothpick inserted in the center comes out clean, about 50-60 minutes.

Overhead photo of sliced banana oatmeal bread on a wooden cutting board

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.

Butter knife with butter next to Banana Oatmeal Bread

More Quick Bread Recipes!

If you’ve tried this banana oatmeal bread recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!

You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

Banana Oatmeal Bread

Moist one-bowl banana oatmeal bread recipe.
Author:I Heart Eating
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings:12 servings
Course: bread
Cuisine: American
Keyword: banana oatmeal bread, banana oatmeal bread recipe
Butter knife with butter next to Banana Oatmeal Bread
Print Rate Pin
5 from 2 votes

Ingredients

  • 1 cup mashed banana (about 2-3 bananas)
  • 1/2 cup buttermilk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar (packed)
  • 1 ½ cups all-purpose flour (properly measured1)
  • 1 ½ teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup old-fashioned oats
US Customary - Metric

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

  1. To properly measure the flour, stir or sift the flour, lightly spoon into the measuring cup, and level. 
  2. If the bread is browning too quickly, tent with aluminum foil.
  3. Nutrition values are estimates. 

Nutrition Information

Serving: 1servingCalories: 187kcal (9%)Carbohydrates: 31g (10%)Protein: 4g (8%)Fat: 6g (9%)Saturated Fat: 4g (20%)Cholesterol: 28mg (9%)Sodium: 2760mg (115%)Potassium: 147mg (4%)Fiber: 1g (4%)Sugar: 14g (16%)Vitamin A: 52IU (1%)Vitamin C: 1mg (1%)Calcium: 42mg (4%)Iron: 1mg (6%)
Did you make this recipe?Tag @i_heart_eating on Instagram and hashtag it #ihearteating.

Reader Interactions

Join the Conversation

    Leave a Comment

    Rate this recipe:




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Beth says

    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.

    Reply

  2. Beverly says

    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

    Reply

  5. Penandra says

    5 stars
    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.

    Reply
Featured On