Easy Banana Oatmeal Bread
Moist, tender banana oatmeal bread made with oat flour, ripe bananas, and a touch of Greek yogurt for extra softness. Perfect for breakfast or a wholesome snack.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2 cup old-fashioned rolled oats blend into oat flour
- 0.5 cup all-purpose flour
- 1.5 cup mashed ripe bananas about 3 medium
- 0.5 cup light brown sugar packed
- 2 large eggs room temperature
- 0.5 cup plain Greek yogurt
- 0.25 cup unsalted butter, melted or use neutral oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 0.5 cup chopped walnuts optional
- 0.5 cup semi-sweet chocolate chips optional
Instructions
Preparation Steps
- Preheat oven to 350°F. Grease a 9x5 inch loaf pan and line with a parchment sling.
- Add rolled oats to a blender or food processor and blend until very fine to make oat flour.
- In a large bowl, whisk mashed bananas, brown sugar, eggs, Greek yogurt, melted butter, and vanilla until smooth.
- In a separate bowl, whisk oat flour, all-purpose flour, baking powder, baking soda, cinnamon, and salt.
- Add dry ingredients to wet ingredients and stir just until combined. Fold in walnuts and chocolate chips if using.
- Pour batter into the prepared pan and smooth the top.
- Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Store the loaf tightly wrapped at room temperature for up to 3 days or refrigerate for up to 1 week. For gluten-free, use certified gluten-free oats and replace the all-purpose flour with additional oat flour. Loaf freezes well for up to 2 months; slice before freezing for easy reheating.