This banana oatmeal bread is a loaf of hearty, yet moist and delicious banana bread with nutritious ingredients that can be made in one bowl!
Hello, friends! Sorry, this post is coming to you a little later than usual. I've been at a virtual conference as part of my partnership with the Produce for Better Health Foundation. It's been a whirlwind in a good way; the days are flying by, but so is the time, so things might be a little wonky this week as far as posting, please bear with me!
I promise you, though, this banana bread was worth the wait. It's everything in my life right now, warmed up with a little slab of butter, I eat for breakfast, snacks, and dessert!
I know many of you are huge fans of my oat flour banana bread , and I love that recipe too, but I wanted something a little different. Using whole oats versus oat flour lends a particular chewiness akin to an oatmeal cookie that takes your typical banana bread up a notch.
While I did use all unrefined flour and sweeteners, this bread is not gluten-free. You could make it gluten-free by subbing a gluten-free 1 to 1 flour for the whole wheat pastry flour. OR, you could just make my oat flour banana bread with certified gluten-free oats.
But, I had a BOATLOAD of whole wheat flour and whole wheat pastry flour I bought in bulk on Amazon during March/April. So, ya, I need to get baking with that stash, so although HH has been kind of a gluten-free blog on the down-low, I may be sharing some additional recipes with whole wheat flour in them for the simple purpose of using my stash of flour. I'll also be making my coconut oil banana muffins and healthy blueberry zucchini muffins with crumb topping.
Why was HH gluten-free on the downlow for a while? Mr. Hungry used to feel better with gluten-free foods, but recently he's been okay with it as long as yeast isn't involved. Yeast has always been a more significant issue for him that gluten, and I've found a similar trend with many of my clients who feel better gluten-free, some might actually have a yeast issue. So, with KJ doing fine with wheat, I've been using whole wheat flour more and more at home.
I still love baking with oat flour and almond flour, as I think they are very nutrient-dense. I also never called myself a gluten-free blog (or any other type of diet) because I refused to be put in a dietary box.
One thing I LOVE about whole wheat pastry flour is that its texture it gives you the kind of result you can usually only get with all-purpose flour. The product is light and airy, yet full of nutrients and fiber. It's about as close as you can get to all-purpose flour with whole-grain flour. Whole wheat flour (regular, not pastry) would work too, except the product will be denser. In fact, I adapted this recipe off the back of a store brand whole wheat flour bag. You just can't get that with oat flour or almond flour, as much as I love them, you just can't. I can't make them be anything other than what they are, trust me, I've tried.
But this bread is exactly what it should be. It's hearty, full of nutritious ingredients, easy to make, and delicious. So let's get to making it, shall we?
How to Make Oatmeal Banana Bread?
This is a super easy one-bowl recipe, buckle-up because it only takes 10 minutes to get in the oven!
Mash your bananas, add your liquid ingredients and mix well. Then, I added my oats and let them kind of soak while putting away the ingredients I already used. The first time I made this recipe, I didn't do this, and the oats were a little too chewy in the final product. Just 2-5 minutes of soaking resulted in the sweet spot of hearty and chewy, without feeling like they were overpowering the bread. Then add in the rest of your ingredients and mix.
I always like to pour my bread of a parchment-lined baking pan because I HATE doing dishes. Parchment paper makes dishes so much easier, but you don't have to cover the full loaf pan. You could just do a small piece lining the bottom as well, or skip it. If you skip it, you'll have to wait till the banana bread fully cools (like overnight) before you can have any. I'm also inpatient, so there is that.
Mr. Hungry and I love ours with melted butter, whereas KJ would prefer to eat this plain. It's your banana bread world, and we are all just living in it, you do what feels right for you!
PS You can turn this recipe into banana oatmeal muffins or chocolate chip banana oatmeal muffins, in case you need to eat with one hand and hold a baby in the other like I do!
Tag me if you make this! I love to see what you guys make! You can tag me on Insta @hungryhobbyRD and Facebook @hungryhobby!
More Banana Treats:
- Oat Flour Banana Bread
- Almond Flour Banana Bread
- Oat Flour Banana Cake
- Healthy Banana Cupcakes
- Healthy Chocolate Chip Banana Oatmeal Muffins
- Oat Flour Banana Muffins
- Banana Walnut Quinoa Breakfast Bars
Banana Oatmeal Bread
Ingredients
- 3 ripe bananas mashed
- 2 large eggs
- ½ cup maple syrup
- ½ cup unsweetened vanilla almond milk or any other milk
- 1 cup rolled oats
- 1.5 cups whole wheat pastry flour
- 1 tsp cinnamon
- ⅛ tsp nutmeg
- 1 tsp baking powder
- ½ tsp baking soda
Instructions
- Preheat oven to 350F. Line a bread loaf pan with parchment paper.
- Mash bananas.
- Add in eggs, maple syrup, and almond milk. Mix until well combined.
- Add in oats and let sit 2-3 minutes. (I usually just put away the ingredients I've already used.)
- Add in whole wheat pastry flour, cinnamon, baking powder, and baking soda. Mix until just combined.
- Pour batter in a parchment-lined bread pan. Bake for 45-55 minutes or until an inserted toothpick comes out clean.
Video
Nutrition
Brittany says
I added about a tsp of vanilla and omitted the cinnamon (because I’m out!) and turned these into muffins. I baked mini muffins for about 12-14 minutes and regular muffins for almost 20.
Kelli Shallal MPH RD says
Mini muffins sound delicious, thanks for sharing your modifications!
Noel says
Batter is way too runny. After 1 hour and 20 minutes it was still raw!!! Wasted so many ingredients.
Kelli Shallal MPH RD says
I'm sorry you had that experience. Did you wait until it cooled to cut into it? Or maybe altitude may have caused an issue when baking? I've made this many times and never had an issue!
Nikki says
You obviously made it wrong, the batter was not runny -did you add too much milk? It was perfect when I made it. Please try again before posting negative comments.
Kelli Shallal MPH RD says
🙂
Noel says
@Nikki - nope I did not make it wrong. I followed step by step. It was too runny for me!!
Sarita says
I'm just wondering if your oven is okay. If the heat is too low or there is too much liquid is in it, it would be runny. I've done that with other recipes, so I know! Try raising heat 25 degrees and reducing liquid a little. If you have an oven thermometer, you might want to make sure you have the right temperature before putting the banana bread in. Also, another mistake I've done is to turn the heat a little high and then to turn it off when I go out, and then the results are quite unpredictable!
Alyssa says
Hey there! Wondering if I can sub the flour for regular all purpose?
Kelli Shallal MPH RD says
Yes!
Leslie Farley says
I used AP flour and it worked fine
Leslie Farley says
WOW! What a great recipe. I wanted a muffin recipe, so I altered just slightly by adding some chopped pecans and dried cranberries (about a 1/2 cup each) and baked in a cupcake pan lined with the large muffin wrappers. Baked for about 18 minutes. Made 13. Will definitely be making these again. Thank you so much for sharing this 😘
Philip Milan says
Wonderful bread. I added chocolate chips to add sweetness.
Kelli Shallal MPH RD says
Yum! We do this sometimes too!