Banana Oat Bread

Banana oat bread is soft, moist, and packed with cozy banana flavor. Made with simple ingredients and hearty oats, it’s perfect for breakfast or a quick snack.

Course Bread, Breakfast, Snack

Cuisine American

Diet Vegetarian

Prep Time 25

Cook Time 55

Cooling time 40

Total Time 2

Servings slices

Calories 237

Author Kim

Ingredients

1 cup (120g) all-purpose flour
1 cup (80g) quick-cooking oats rolled oats will work too
1 cup (200g) granulated sugar
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup avocado oil or other neutral oil
2 large lightly beaten eggs
1 ½ cups (345g) mashed bananas 3-4 ripe bananas
¼ cup milk
1 teaspoon pure vanilla extract
Optional: 3/4 cup (90g) chopped pecans or walnuts, or 1 cup (180g) semi-sweet chocolate chips Optional

Instructions

Preheat the oven to 350ºF. Grease or line a 9x5-inch loaf pan with parchment paper and set aside.
In a large bowl, whisk together the 1 cup (120g) all-purpose flour, 1 cup (80g) quick-cooking oats, 1 cup (200g) granulated sugar, 1 teaspoon baking soda, ½ teaspoon salt and ½ teaspoon ground cinnamon.
Without over-mixing, gently stir in the ½ cup avocado oil, 2 large lightly beaten eggs, 1 ½ cups (345g) mashed bananas, ¼ cup milk and 1 teaspoon pure vanilla extract until combined. Gently fold in 3/4 cup (90g) chopped pecans or walnuts, or 1 cup (180g) semi-sweet chocolate chips, if using.
Pour the batter into the prepared pan. Sprinkle the top with extra oats, chocolate chips or walnuts, if desired.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out mostly clean.
Allow the bread to rest in the pan for 20 minutes. Then, remove from pan and let the bread fully cool before slicing.

Notes

Store the leftover bread wrapped well in plastic at room temperature for 2-3 days or in the refrigerator for up to 1 week.
To freeze, wrap the cooled loaf in aluminum foil or plastic wrap and place in a large freezer bag. Allow to thaw overnight in the refrigerator and bring to room temperature before slicing and serving. Freezes well up to 3 months.

This recipe was originally published May 2018. It was updated with new content and republished April 2026.

Nutrition