This is an uber easy banana bread recipe. Very basic. Just flour, sugar (much less than standard recipes), oats, eggs, vanilla, bananas and a few other ingredients. Bake and enjoy!
The key to a banana bread that is tender and not tough is to NOT OVER-MIX the batter. Just mix until it barely comes together.Jump to Recipe
Bananas that are overripe seem to be a plague in my kitchen. I always have them on hand. Thankfully, nothing says, “I love you” to your family more than homemade bread of any kind: banana, honey white, sourdough. Knock out a couple of loaves of this fiber-filled yet moist and tasty banana oat bread.
This loaf only has 2/3 a cup of sugar. The standard banana bread recipe had anywhere from 3/4 cup to 1 cup of sugar. Yikes! If your bananas are very ripe- almost black, they have so much natural sweetness, you do not need to add much additional granulated sugar.
1 1/2 cups all purpose flour
2/3 cup granulated sugar
1/4 tsp freshly ground nutmeg
1/4 tsp cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp fine sea salt
3/4 cup old fashioned oats (not instant)
2 very ripe bananas
1/3 cup buttermilk
1/4 cup canola oil
1 tsp vanilla
2 large eggs, beaten
softened butter or canola oil to grease pan
- Preheat oven to 350 degrees. Liberally coat with softened butter or canola oil a 9″ x 5″ loaf pan. Dust with flour.
- Mix all dry ingredients (flour through salt) in a large mixing bowl. Be certain to carefully measure the flour. Whisk in the dry oatmeal. In a separate smaller bowl, mash the bananas. Add the buttermilk, oil, vanilla extract, eggs to the bananas
- Fold banana mixture into flour and oats until just combined. Do NOT over mix. Spoon the batter into the prepared loaf pans.
- Bake for 50-55 minutes or until a knife or toothpick inserted in the center of the loaf comes out clean. Let loaf cool on a wire rack about 20 minutes before serving.
How to make Banana Bread even more yummy:
- Add 1/2 chopped walnuts or pecans
- Add 1/2 cup dark or semi sweet chocolate chips
- Add 1/2 cup flaked coconut