Banana Oatmeal Bread Recipe
This Banana Oatmeal Bread is a nutritious and delicious treat made with ripe bananas, whole wheat pastry flour, and rolled oats. Sweetened naturally with maple syrup and flavored with cinnamon and nutmeg, this bread offers a wholesome twist on classic banana bread with added fiber and protein. Perfect for breakfast or a healthy snack, it’s easy to make and packed with comforting flavors.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 1 loaf (about 10 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- 3 ripe bananas, mashed
- 2 large eggs
- ½ cup maple syrup
- ½ cup unsweetened vanilla almond milk (or any other milk)
Dry Ingredients
- 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 the oven: Set your oven to 350°F (175°C) and line a bread loaf pan with parchment paper to prevent sticking.
- Mash the bananas: In a mixing bowl, mash 3 ripe bananas until smooth and measure them accurately for the recipe.
- Add wet ingredients: Mix in 2 large eggs, ½ cup maple syrup, and ½ cup unsweetened vanilla almond milk with the mashed bananas until fully combined.
- Incorporate oats: Stir in 1 cup rolled oats and let the mixture sit for 2-3 minutes to allow the oats to absorb moisture, helping with the bread’s texture.
- Add dry ingredients: Gently fold in 1.5 cups whole wheat pastry flour, 1 tsp cinnamon, ⅛ tsp nutmeg, 1 tsp baking powder, and ½ tsp baking soda. Mix until just combined to keep the bread tender.
- Bake the bread: Pour the batter into the prepared loaf pan and bake in the preheated oven for 45-55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
Notes
- You can substitute almond milk with any milk of your choice.
- Letting the oats soak in the wet ingredients enhances moisture and texture.
- Ensure bananas are ripe for the best natural sweetness and flavor.
- Do not overmix the batter once the flour is added to keep the bread light.
- Store the banana bread wrapped at room temperature for up to 3 days or refrigerate to extend freshness.
Nutrition
- Serving Size: 1 slice (1/10 of loaf)
- Calories: 182
- Sugar: 14g
- Sodium: 137mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 33mg
Keywords: banana bread, oatmeal bread, healthy banana bread, whole wheat banana bread, breakfast bread, maple syrup banana bread
Find it online: https://messykitchenmagic.com/banana-oatmeal-bread-recipe/
