Monday, June 20, 2011

Banana Oat Bread

This past year, I have eaten a lot of bananas. They are cheap, delicious, healthy and versatile. I've gotten pretty good at making sure I eat all of the bananas I buy before they go bad, but once in a while one slips by. When that happens I peel it and stick it in the freezer to await its fate. While I love bananas, I think I love what overripe bananas turn into even more, banana bread!

Banana bread is so delicious, and it's quick and easy to throw together. There are so many different recipes out there for banana bread that you might think I'm wasting my time posting this one. However, this is my absolute favorite banana bread recipe. I've tried quite a few different ones and I always come back to this one. It's a little different than other recipes due to the addition of some oats which give it a nice chewy texture and a wonderful heartiness. The banana flavor is subtle and delicate, not overpowering at all which I really like. It's perfect for slicing up and spreading with a nice thick smear of butter for a delicious and (somewhat) healthy breakfast. If you think this will just be another normal banana bread recipe, think again.

Thick, hearty, delicious slices

 Eggs, oil and milk, they make such a
pretty design

 Flour mixture, egg mixture and oats,
awaiting their delicious fate

 Soak the oats for a few minutes

 Grab some very tasty looking bananas, yum?

 Adding the oat mixture to the dough

 A gentle mix

Pour it into the loaf pan

Ready to bake
So beautiful

Banana Oat Bread
from The Sweeter Side of Amy's Bread
  • 5 large eggs 
  • 7/8 c (7 oz/198 g) vegetable oil 
  • 1 1/4 c + 2 Tbs (11 oz/312 g) milk 
  • 1 3/4 c +2 Tbs (5.22 oz/148 g) old-fashioned rolled oats 
  • 4 1/8 c (21.16 oz/600 g) all purpose flour 
  • 1 1/4 c (8.8 oz/250 g) sugar 
  • 1 Tbs + 2 tsp (0.81 oz/23 g) baking powder 
  • 1 Tbs + 1/2 tsp (0.39 oz/11 g) kosher salt (NOT table salt) 
  • 1/4 tsp baking soda 
  • 2 c (16 oz/455 g) ripe bananas, coarsely mashed 
In a large bowl, whisk together the eggs, oil and 1/4 cup plus 2 tablespoons of the milk. Set aside.

Pour the remaining 1 cup of milk over the oats and let sit for 5 minutes.

In another large bowl, whisk together the flour, sugar, baking powder, salt and baking soda.

Pour the egg mixture into the flour mixture and mix until just moistened, then add the oat mixture and the bananas. Gently mix together until just combined.

Divide the batter into two greased 9 x 5-inch loaf pans lined on the bottom with parchment paper. Bake for 10 minutes at 375 degrees, then reduce the temperature to 350 degrees and continue baking for 45-55 more minutes. A toothpick inserted into the middle of the loaf should come out cleanly and and top should spring back when lightly touched.

Cool the loaves for 15 minutes in the pans, then turn them out onto a wire rack until completely cool.


  1. I think I've found another day off recipe to try!

  2. What a great sounding combo. Now I need some bananas.

    1. It's the perfect combo. Go get those bananas!

  3. I love this recipe. I make it hear in France in muffin tins. It takes less baking time and my French friends love muffins (which are difficult to find here)

    1. I'm glad you like it! Muffins are one of my favorite things, your French friends are lucky to have you! (Sorry I didn't respond sooner, I didn't realize that for a while all of my comment notification emails were going to spam. Sorry about that!)