Description
A deliciously moist banana oat bread that is perfect for breakfast or a snack, featuring ripe bananas and wholesome oats.
Ingredients
Scale
- 1 cup (200g) packed brown sugar
- 1/2 cup (120ml) vegetable oil or other neutral cooking oil
- 1/2 cup (120ml) 2% milk
- 2 large eggs
- 2 cups (480ml) mashed ripe bananas (about 4 – 5 medium bananas)
- 2 cups (240g) all-purpose flour
- 1 cup (100g) old fashioned oats
- 1 tablespoon (15g) baking powder
- 1/21/2 teaspoon (2.5g) baking soda
- 1/21/2 teaspoon (2.5g) salt
- 1/21/2 teaspoon (1g) cinnamon
- 1/41/2 teaspoon (0.5g) nutmeg
Instructions
- Mix Dry Ingredients: Start by whisking together the dry ingredients in a bowl. You will want to see a nice blend of oats and flour, and it will smell earthy and wholesome. This step is crucial for even distribution of flavors. Just watch out for any clumps of flour; they can be a pain when mixing into the wet ingredients.
- Combine Wet Ingredients: In a separate bowl, mash those ripe bananas until smooth and mix in eggs and vanilla. The combination should look creamy and smell sweet. This step adds moisture to your batter, so do not skip it. A common mistake is not mashing the bananas enough, which can lead to unexpected lumps.
- Add Ingredients Together: Gently stir the wet mixture into the dry ingredients until just combined. You want to see a few flour streaks remaining because overmixing can make the bread dense. Trust your instincts here; it should feel thick and just a touch lumpy. Be careful not to mix too vigorously, or you will lose that tender texture!
- Pour into Loaf Pan: Transfer the batter into a greased loaf pan, smoothing the top with a spatula. It should look even and spread out nicely. This step is vital for shaping the bread correctly. Do not forget to grease the pan; if you skip this, the bread might stick and be tricky to remove later.
- Bake & Check Doneness: Pop the loaf into a preheated oven and let it bake until golden brown. You will know it is done when the kitchen starts smelling sweet and inviting, and a toothpick inserted in the center comes out clean. If you see it browning too quickly, tent it with foil to prevent burning.
- Cool & Slice: Let the bread cool in the pan for a few minutes before transferring it to a wire rack. It should feel warm to the touch and have a lovely aroma. Cooling is essential for it to set properly and makes slicing easier. Hang tight and avoid slicing too soon; it might crumble if it is still hot!
Notes
- Storage Tips: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Expert Tips: Use very ripe bananas for optimal sweetness.
- Measure your loaf pan to ensure it is a true 9×5-inch.
- Do not overmix the batter to keep the bread tender.
- Cover the loaf with foil halfway through baking to prevent over-browning.
Nutrition
- Serving Size: 1 slice
- Calories: 226
- Sugar: 17g
- Sodium: 1309mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 24mg