Oatmeal Banana Bread Recipe
Oatmeal Banana Bread is a classic with a slight twist—hearty oats mixed into the batter and sprinkled over the top for a little more staying power. Incredibly moist and flavorful, you'll love this easy quick bread.
Servings: 10 servings
Ingredients
- ½ cup unsalted butter, softened to room temperature
- 1 cup granulated white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup mashed bananas, about 2 large ripe bananas
- 1 ½ cups all-purpose flour
- ¾ cup old fashioned oatmeal, plus optional 2 Tablespoons for topping
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup sour cream
Instructions
- Preheat the oven to 350 degrees F. Spray a 9-inch loaf pan with baking spray, and line the bottom with parchment paper. Set aside.
- In a large mixing bowl, beat butter with sugar for several minutes, until fluffy. Add in eggs and vanilla extract, beating until well combined. Add in mashed bananas.
- Add in flour, oats, cinnamon, baking powder, baking soda, and salt, Stir just until combined. Fold in the sour cream.
- Pour batter into the prepared loaf pan. Sprinkle the top with the 2 Tablespoons of oats, if desired. Bake bread for one hour (60 minutes). Remove from oven and allow to cool in pan about 10 minutes. Remove from pan and cool completely on a wire rack.
Notes
- Sour cream can be substituted with plain, full fat Greek yogurt. Try to avoid using flavored yogurts.
- Store- keep bread wrapped in plastic wrap, foil, or airtight container at room temperature for up to one week.
- Wrap bread in foil or plastic wrap then slide into a ziploc or freezer safe container. Freeze bread for up to three months. Thaw on counter overnight.
Nutrition
Serving: 1slice