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
- 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
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.
Nutrition
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Reader Interactions
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Comments & Reviews
Tisa says
I rarely post comments or rate recipes however, this is a really good banana bread. It turned out great for me. I was worried it was over-cooking in my “runs hot” oven but it came out perfect! My oatmilk ‘buttermilk’ could have been better (all I had to work with), but next time, I’ll use real buttermilk. Thanks for a yummy banana bread recipe. Everyone says theirs is the best but this one ranks up there for me.
Kate says
Thank you! I’m glad that you liked the banana bread!
Ru says
I followed the recipe to the letter, because I’m still learning and it came out great.
Thank you very much for sharing it and making my baking day so much fun.
Kate says
I’m glad it turned out well for you!
Mary says
Loved this recipe! It will be my new go-to for banana bread. It is very moist. I cut down on the sugar to 1/4 cup of brown sugar. I used olive oil and I used 1 cup of wheat flour with 1/2 cup white flour and the consistency stayed very good. I also added walnuts and blueberries. Thank you for sharing.
Kate says
Thank you so much!
Lynn says
I love this recipe! I realized I could adjust it and still trust it would be great.
My mission was to use up my bananas (mashed to about 1-1/3 cups). I try to minimize refined sugar so replaced all the sugar with just 1/3 cup maple syrup – with the added bananas this worked. And I folded in about 1/2 cup chopped walnuts.
Baked in my bigger 9×5 bread pan. Added a foil tent at some point. Don’t know how long it baked for – I just kept testing it til my metal cake tester came out clean.
Moist & satisfying! Spread thick slabs with mascarpone & yum!
Kate says
Thank you! And thank you for sharing your notes!
Kelly says
Can I use instant oatmeal instead of old fashioned rolled oats?
Kate says
I haven’t tried instant oatmeal in this recipe to say for certain.
ninth1 says
If you do, you might want to use a bit less.
Angie says
It’s delicious. I used butter instead of oil. Thank you for the recipe.
Kate says
I’m glad it worked out well for you!
Angie says
Getting ready to make your bread. Can I use butter instead of oil?
Kate says
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 says
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 says
Thank you!
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.
Kate says
Yay!! I’m so glad that you’re enjoying the recipes!
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
Kate says
Thank you for sharing your subs! I’m so glad that it turned out well for you!
Linda Leone says
That sounds delicious … how much each of your add ins of coconut, raisins etc.? 1/2 cup???
Liz says
Weight rather than cup measurements help accuracy and international bakers! Not all cups are US size.
Kate says
That’s true! If you click on “metric” right below the ingredients, it will show you the weights of the ingredients.
Kathy Castillo says
What can I substitute for buttermilk?
Kate says
Hi! I have a list of substitutions that you can find here. Hope that helps!
Penandra says
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 says
I’m so glad that it has worked out well for you! Thanks for sharing your subs and for commenting!
Steph says
Bomb banana bread recipe. I ate it for breakfast all week.
Kate says
Thanks! I’m glad you liked it. =)