There’s something about banana bread that feels like a gentle morning hug. I remember one Saturday when I pulled this loaf from the oven. The scent of cinnamon and bananas drifted through the air, wrapping around me as if to say, “Slow down and enjoy this moment.” I wasn’t paying full attention—my phone buzzed somewhere nearby, and I almost forgot to set the timer. But that little distraction made the wait feel longer, and it only made the first bite more rewarding. The oats added a chewiness that surprised me in the best way, a texture that grounded the sweetness without overwhelming it. It’s that kind of loaf you slice thick, maybe slather a bit of butter on, and then sneak back to the couch with a cup of coffee.
Why You’ll Love It:
- Moist and hearty, with a texture you can really feel thanks to the rolled oats.
- Sweet but not too sweet — it’s simple—and that’s kind of the point.
- Fills your kitchen with a warm, comforting aroma that makes mornings better.
- It’s versatile enough to be a snack or a breakfast, which means more chances to enjoy it.
If you’re hesitant about baking, this recipe is forgiving. I’ve had one loaf come out a little denser than expected, but honestly, it was still delicious the next day with some yogurt on the side.
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Banana Bread with Oats
- Total Time: 1 hour 15 minutes
- Yield: 8 1x
Description
A moist and hearty banana bread made with rolled oats for added texture and nutrition. Perfect for breakfast or a snack.
Ingredients
3 ripe bananas, mashed
2 large eggs
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup unsalted butter, melted
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 cup rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Instructions
Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine the mashed bananas, eggs, granulated sugar, brown sugar, melted butter, and vanilla extract. Mix until smooth.
In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the banana bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
Kitchen Notes: You don’t need special equipment here, just a reliable loaf pan and something to mix with. I usually serve this with a spread of cream cheese or a drizzle of honey, depending on the mood. If you want to switch things up, sometimes I toss in a handful of chopped nuts or swap half the oats for whole wheat flour. Not sure how that last one will turn out every time, but it’s worth trying if you like experimenting. Also, it freezes well, so if you end up with more than you can eat in a couple of days, wrap it tight and stash it in the freezer.
FAQ
Q: Can I use quick oats instead of rolled oats?
A: Quick oats might change the texture a bit, making it softer, but it should still work fine.
Q: How ripe should the bananas be?
A: The riper, the better—think lots of brown spots. It gives the bread more sweetness and moisture.
Q: Can I make this gluten-free?
A: I haven’t tested it, but swapping in a gluten-free flour blend might work if you’re careful with the oats.
Give this banana bread a try when you want that cozy, homemade feel without fuss. Trust me, one slice and you’ll be reaching for another.