Oatmeal Banana Bread

There’s nothing quite like the warm, comforting smell of banana bread baking in the oven. But when you fold in wholesome oats, this classic treat transforms into a hearty, nourishing loaf with texture and depth. Oatmeal banana bread combines the best of both worlds: rich banana flavor and the satisfying chew of oats. It’s simple to make, naturally sweetened, and perfect for breakfast, snacking, or dessert.

Whether you’re trying to eat more whole grains or use up those spotty bananas on your counter, this recipe is both practical and delicious. Ready to fill your kitchen with cozy vibes? Let’s get baking.

Why You’ll Love This Recipe

This oatmeal banana bread isn’t just another quick bread—it’s a flavorful, moist, and nutrient-rich option that fits any time of day. The oats bring in extra fiber and structure, while ripe bananas lend natural sweetness and tenderness. No need for refined sugars or complicated techniques. Plus, it’s easily adaptable—whether you prefer it plain, studded with chocolate chips, or filled with crunchy nuts. The best part? It freezes well and stays moist for days.

If you’re looking for a healthier banana bread that still tastes like a treat, this one hits the mark every time.

Ingredients

Everything you need to create this cozy, wholesome loaf is likely already in your pantry or fridge. Here’s what you’ll need:

Wet Ingredients

• 3 large ripe bananas, mashed (about 1½ cups) – the darker the peel, the sweeter the flavor
• 2 large eggs – provides structure and a tender crumb
• ⅓ cup Greek yogurt – keeps the bread moist without adding too much fat
• ¼ cup coconut oil or unsalted butter, melted – for richness
• ½ cup maple syrup or honey – natural sweetness with depth
• 1 tsp vanilla extract – enhances all the other flavors

Dry Ingredients

• 1½ cups rolled oats – adds texture and fiber
• ¾ cup whole wheat flour (or all-purpose) – gives the loaf a sturdy base
• 1 tsp baking soda – for rise
• ½ tsp baking powder – adds extra lift
• ½ tsp ground cinnamon – gives warm, spiced notes
• ¼ tsp salt – balances the sweetness

Optional Mix-Ins

• ½ cup chopped walnuts or pecans – for nutty crunch
• ½ cup dark chocolate chips – for a decadent twist

Instructions

Step 1: Preheat the oven and prepare your pan

Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy cleanup.

Step 2: Mash the bananas

In a large bowl, mash the bananas until no lumps remain. You can use a fork, whisk, or even a potato masher.

Step 3: Combine wet ingredients

Add the eggs, Greek yogurt, melted coconut oil, maple syrup, and vanilla extract to the mashed bananas. Whisk everything together until smooth and fully blended.

Step 4: Mix dry ingredients separately

In a medium bowl, stir together the rolled oats, flour, baking soda, baking powder, cinnamon, and salt.

Step 5: Combine wet and dry

Pour the dry ingredients into the wet mixture. Stir gently until everything is just combined—be careful not to overmix, as that can make the bread dense.

Step 6: Add your mix-ins

Fold in your favorite additions, like chopped nuts or chocolate chips. This step adds flavor and texture, but it’s optional.

Step 7: Pour and smooth

Transfer the batter to your prepared loaf pan. Smooth the top with a spatula and give the pan a gentle tap on the counter to release any air bubbles.

Step 8: Bake

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Check at the 50-minute mark.

Step 9: Cool

Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. This helps it firm up and makes clean slices.

Pro Tips and Variations

Pro Tips

• Use extra ripe bananas: The more brown spots, the better. They’re sweeter and give the best flavor.
• Let batter rest before baking: A 5-minute rest helps the oats absorb liquid and improves the final texture.
• Don’t overmix: Mix until just combined to keep the crumb soft.
• Line with parchment: Makes for easy removal and a cleaner presentation.
• Store properly: Wrap in foil or keep in an airtight container at room temp for up to 3 days.

Variations

• Chocolate Lover’s Version: Add ½ cup chocolate chips to turn it into a lightly sweet treat.
• Nutty Delight: Use chopped pecans or walnuts for crunch and extra nutrition.
• Vegan Swap: Use flax eggs and a plant-based yogurt to make it dairy- and egg-free.
• Lower Sugar: Cut the maple syrup in half and increase the banana slightly for a naturally lighter loaf.
• Berry Boost: Fold in ½ cup fresh or frozen blueberries for fruity bursts.

Serving Suggestions

Whether warm from the oven or toasted the next day, this oatmeal banana bread fits almost every occasion.

Breakfast Boost

• With butter or almond butter: Toast a slice and top with a spread for a nourishing start.
• Paired with Greek yogurt: Serve alongside yogurt and sliced fruit for a protzin-packed morning meal.
• Drizzled with honey: Add a touch of sweetness for those extra-indulgent mornings.

Snack Time Favorite

• Afternoon tea companion: Great with a hot cup of tea or coffee.
• Lunchbox addition: Wrap slices for a wholesome treat at work or school.
• Pre-workout snack: Oats and banana offer energy without being too heavy.

Dessert Twist

• With ice cream: Serve a slightly warmed slice with a scoop of vanilla or cinnamon ice cream.
• Chocolate topping: Drizzle melted dark chocolate over the top and sprinkle with chopped nuts for a more indulgent dessert.

Conclusion

This oatmeal banana bread recipe blends comfort with wholesome ingredients in the most satisfying way. It’s easy to make, rich in natural flavor, and endlessly adaptable. Whether you eat it fresh, freeze it for later, or turn it into a dessert, you’ll love how reliable and delicious it is.

Best of all, it uses simple ingredients you probably already have—no need for special flours or fancy tools. Just mash, mix, and bake. One bite and you’ll see why this recipe becomes a regular in so many kitchens.

FAQs

Is oatmeal banana bread healthy?

Yes, it can be a healthy option. It uses natural sweeteners, whole oats, and ripe bananas—all of which provide nutrients and fiber.

Can I use instant oats instead of rolled oats

Yes, but the texture will be slightly softer. Rolled oats give more bite and structure.

Why is my banana bread dense?

Overmixing the batter or using too much banana can cause it to become dense. Make sure your leavening agents are fresh and mix just until combined.

Can I freeze this bread?

Absolutely. Let it cool completely, then wrap tightly and freeze for up to 2 months. Thaw at room temperature or toast slices as needed.

Can I make muffins with this recipe?

Yes! Just divide the batter into muffin tins and bake at 350°F (175°C) for 18–22 minutes, or until a toothpick comes out clean.