Description
A heart-warming and wholesome quick bread that perfectly balances the fiber-rich texture of rolled oats with the natural sweetness of overripe bananas. This rustic loaf is ideal for a nutrient-dense breakfast or a convenient mid-day snack, offering sustained energy and a delicious, moist crumb. Its easy preparation makes it a staple for utilizing browning fruit while ensuring a healthy, homemade treat for your kitchen.
Ingredients
1.5 cups rolled oats
3 medium ripe bananas, mashed
1 cup all-purpose flour
0.5 cup brown sugar
2 large eggs
0.3 cup vegetable oil
1 tsp baking powder
1 tsp ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
Mash the bananas in a large bowl until smooth but slightly chunky.
Whisk in the eggs, vegetable oil, and brown sugar until the mixture is uniform.
In a separate medium bowl, combine the flour, oats, baking powder, and cinnamon.
Fold the dry ingredients into the wet mixture until just combined.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Use overripe, heavily spotted bananas for the best flavor. Ensure eggs are at room temperature for better batter emulsion. You can substitute the all-purpose flour with oat flour for a gluten-free variation, or use coconut oil instead of vegetable oil.
- Prep Time: 15
- Cook Time: 50
- Category: Summer Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 115mg
- Fat: 7g
- Saturated Fat: 1.5g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg