Banana Oatmeal Bread
by Sommer Collier — last updated on Sep 24, 2026 
There’s a reason my Banana Oatmeal Bread is an award-winning recipe! I’ve made this tried-and-true quick bread with quick oats and ripe bananas for incredible flavor and an extra-moist, tender texture. It’s an easy homemade breakfast or snack, and I’ve even included a simple swap for making a delicious vegan banana bread version.
I have made a lot of banana bread variations over the years, but this is the recipe we always come back to… Hearty Oatmeal Banana Bread. It involves simple ingredients, no-fuss preparation, pure banana-oat flavor, and a decadent texture. One of my friends even won two awards using this oatmeal banana bread recipe! The combination of ripe bananas and oats creates a lovely, tender, yet rustic texture. The oats soak up and hold the moisture from the bananas, so the bread doesn’t dry out quickly. And, it’s healthier than most banana bread recipes… Except maybe my protein banana bread!
Yolanda – ⭐⭐⭐⭐⭐ There will be no leftovers. This banana oat loaf is delicious. It is not too sweet. This is an easy quick recipe. You could add nuts, use a different sweetener, use different flours, use different fats, and use different milks (liquids) or combinations. I’m definitely trying this again with peaches, apples, pineapple, and figs (not all together but individual loaves). Thank you for a great recipe!
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Sommer’s Recipe Highlights
Comforting – There is nothing more comforting than a warm, soft banana bread, and this recipe truly makes the BEST slice of banana bread heaven! The sweet, earthy flavor of bananas, grains, and spices is simplistic and alluring. Like my classic moist banana bread with 2 bananas, this is truly a recipe you will keep and reuse.
Versatile – This Banana Oat Bread can be served at room temperature, or warm, slathered with butter. It makes a marvelous breakfast or midday snack!
Simple ingredients – There is nothing complicated about it. Just gather together these easy-to-find staple pantry ingredients and get cookin’! Also try my healthy banana bread recipe.
Key Ingredients and Tips
- Dry ingredients – I use a simple combination of all-purpose flour, baking powder, and baking soda to give the banana bread plenty of lift while keeping the texture soft and tender.
- Quick oats – Quick oats give this bread a little extra structure and heartiness without making it overly chewy. I prefer quick oats here because their finer texture blends right into the batter. However, if you only have old fashioned oats, go ahead and throw them in!
- Brown sugar – I use light brown sugar for sweetness and a hint of caramel-like flavor. The extra moisture in brown sugar also helps keep the banana bread wonderfully soft.
- Bananas – The riper, the better! I always use very, very ripe bananas with plenty of dark spots, or even completely brown skins. Super-ripe bananas are softer, sweeter, and give the bread a much stronger banana flavor.
- Unsalted butter – I use melted unsalted butter so I can control the amount of salt in the recipe. Melt in ahead of time, so it has time to cool before adding to the batter.
- Eggs – I use large eggs and, ideally, let them come to room temperature before mixing. Room-temperature ingredients incorporate more evenly and help create a smoother batter.
- Milk – I prefer whole milk because the extra richness helps create a moist, tender loaf. However, another milk you keep on hand can work in a pinch… Even buttermilk!
- Vanilla extract – A good-quality vanilla extract adds warmth and enhances both the banana and brown sugar flavors. It’s a background ingredient that makes the whole loaf taste better!
- Apple pie spice – I love apple pie spice because it adds warm, cozy spice without having to measure several individual spices. Pumpkin pie spice is an easy substitute and gives the bread a slightly different but equally delicious flavor.
Recipe Variations and Dietary Swaps
- Gluten-free – Use a GF 1-to-1 ratio baking mix and oats.
- Vegan – Swap the butter with vegan butter or coconut oil, the eggs with flax eggs (2 tbsp flax and 6 tbsp water), and replace the milk with a nut milk.
- Chocolate chips – Fold in mini dark or milk chocolate chips for extra richness.
- Nuts – If you want an extra crunch, mix in some chopped walnuts or pecans.
- Cinnamon – If you like the taste that cinnamon adds to banana bread, go ahead and add one teaspoon!
How To Make
Find the full recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Prep the pan – First, I preheat the oven to 350°F and set out a 9 x 5-inch loaf pan. I cut a 9-inch-wide strip of parchment paper and fold it so it fits across the bottom and up the two long sides of the pan. Then I grease or spray both the pan and parchment. Leaving those parchment “handles” makes it SO much easier to lift the finished loaf out without breaking it.
Mash the bananas – Next, I mash my very ripe bananas until mostly smooth and measure out exactly 1½ cups. I always measure after mashing because bananas vary quite a bit in size, and too much banana can make the center of the bread overly wet and heavy.
Mix the batter – In a large mixing bowl, I combine the flour, quick oats, brown sugar, apple pie spice, salt, baking powder, and baking soda. I mix the dry ingredients really well so the leavening is evenly distributed. Then I add the mashed bananas, melted butter, eggs, milk, and vanilla and mix just until the batter is smooth and combined. I try not to overmix once the wet and dry ingredients come together, which helps keep the bread nice and tender.
Fill and bake – I scoop the batter into the prepared loaf pan and smooth out the top. If I want a pretty bakery-style finish, I sprinkle a few extra oats over the top. Then I bake for 45-60 minutes. Banana bread can look finished before the very center is actually baked through, so I insert a toothpick deep into the middle of the loaf. It’s ready when the toothpick comes out clean or with just a few moist crumbs attached.
Cool before slicing – I let the banana bread rest in the pan for about 15 minutes, then use the parchment edges to gently lift the entire loaf out. As tempting as it is to cut into it immediately, I let the loaf cool completely before slicing. This gives the interior time to set so I get neat slices instead of a warm, crumbly center.
Expert Tips
If you can’t wait for days for your bananas to turn dark brown, quick-ripen them by popping them in a 350-degree F oven for 5-8 minutes. They will get very dark and very ripe!
Don’t over mix the batter. Otherwise, the bread will come out rubbery! Mix it until just combined.
If you don’t use parchment paper, make sure to grease your loaf pan very well.
Storage
- Storing Leftovers – You can store any leftover banana bread in an airtight container in the refrigerator for up to 5 days!
- Freezing Leftovers – Be sure to wrap it well with plastic, and then with foil. If the wrapping is tight, you can freeze the bread for 3-6 months. Thaw in the fridge overnight before serving!
- Reheating Leftovers – Reheat for a few seconds in the microwave and slather on some butter!
Serving Suggestions
I love to top off a nice and warm slice of banana bread with a smear of whipped honey butter or a heaping dollop of peanut butter for an even heartier bite.
You can also toast a thick slice of banana bread and enjoy it with your favorite cup of coffee for either breakfast or a midday pick me up. If you’re looking for another hearty oat-based breakfast to meal prep ahead of time, try my high protein overnight oats recipe.
Frequently Asked Questions
Well, no, not really. Although this banana bread recipe includes healthy bananas and oats, it also involves a decent amount of butter, sugar, and white flour, making it more like cake than bread.
Therefore, it does have more fat, carbs, and calories than standard sandwich bread or French bread. Think of our banana oatmeal bread as more of a decadent breakfast or snack than a health food. *wink* For a healthier banana bread recipe, try my high protein banana bread or healthy banana bread instead!
Very. The darker and softer the bananas are, the more flavor and sweetness they lend to the bread! Also, the squishy texture makes the bread ultra moist and luxurious. Banana oat bread is a great way to use up the black bananas sitting on your countertop!
If your banana bread is too wet in the middle, most likely you added too much smashed banana, or too little flour. It’s best to smash the bananas and measure in cups, rather than just counting bananas. With flour, first stir and fluff the flour in the bag/container. Then, scoop it into the measuring cups and level the top.
More Banana Bread Recipes
Banana Oatmeal Bread
Video
Ingredients
- 1 ¼ cup all-purpose flour (or GF baking mix)
- 1 cup quick oats
- ¾ cup light brown sugar
- 3 very ripe bananas (1 ½ cups mashed)
- ½ cup unsalted butter, melted
- 2 large eggs
- ¼ cup milk
- 2 teaspoon vanilla extract
- 2 teaspoons apple pie spice (or pumpkin pie spice)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 350 degrees F. Set out a 9X5 loaf pan. Cut a strip of parchment paper 9 inches wide. Then fold it to fit down into the bottom and long edges of the pan. Spray or grease the pan and paper.
- Smash the bananas and measure out 1 ½ cups.
- Set out a large mixing bowl. Add the flour, oats, brown sugar, apple pie spice, salt, baking powder, and baking soda. Mix well. Then mix in the mashed banana, melted butter, eggs, milk, and vanilla extract. Mix until smooth.
- Pour or scoop the batter into the prepared pan. Sprinkle the top with extra oats if desired. Then bake for 45-60 minutes, until a toothpick inserted deep into the center comes out clean.
- Allow the bread to rest in the pan for 15 minutes. Then lift is out by the edges of the parchment paper. Wait until the loaf is fully cooled to cut.
wow, this is a keeper. I made them as muffins (400deg F for about 20mins) and did standard muffin mixing method, just because i can’t help myself. I’m looking forward making them again and playing around with using different spices and adding nuts. thank you!!
This recipe sounds great! Thank you so much for sharing your recipe with us.
My question is: I want to use maple syrup instead of brown sugar but I’m not sure how much to use. Please advise and thanks again.
Raquel
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Hi Raquel!
Without trying it, my first suggestion would be to swap maple syrup for the brown sugar and then omit the milk. If you give it a try, please let me know how it turns out! :)
Absolutely the very best banana bread I have ever made. Just the right spices just the right texture. It is delightful!!!
Great texture and moist, I ended up using coconut oil and found the overall taste too salty. Not sure if the original unsalted butter would’ve balanced it out or not, I will decrease the salt amount next time I make it.
This recipe worked out great! Moist and delicious! I used a flour blend (spelt and white) and Splenda brown sugar. I will be using this recipe again!
I’ve made this bread many times now and it’s soooooo good. Like I wish I could eat it all in one sitting good. Next time I’m hoping to make it into muffins for my kiddos. For anyone reading – make this! You won’t regret it.
I doubled the recipe with no problem, however I did cut back a little bit on the pumpkin spice, I also split the brown sugar with Splenda. Recipe came out fantastic, got rave reviews from the family including my mother-in-law!
I’ve made this recipe a bunch of times. My kids love it. The only thing I added was 1 teaspoon of cinnamon. It’s my go-to banana bread recipe.
Hi- I DID make your recipe, however, I made some alterations. I write and edit recipes, and this recipe of yours peaked my interest- because, I got back in town and the bananas in the fruit bowl were going brown. I didn’t want to throw them out, so I basically combined one of my recipes for a Zucchini Bread, and your recipe for Oatmeal Banana Bread. I also used buckwheat flour in place of some of the AP flour, less sugar, also added shredded zucchini and sweet potato. It made my house smell like the holiday season- as I usually only bake then (we live in TX and it is SO hot!) Anyway- your recipe is a “winner!” I plan to serve it in the morning for my son’s birthday in place of cake with a good sea salted French butter- that I have room temp in a butter bell.
I baked this banana bread twenty minutes ago and it was the most delicious moist banana bread love it and will make it again .
Are steel cut oats okay for this recipe?
I made this recipe as instructed and it was excellent. Making it again now. Steel cut oats take a lot longer to cook, so I don’t think that they will work for this recipe. They’re also a different texture and may require more liquid. I suggest looking for a recipe specific for steel cut oats. I found a yummy bar recipe a few years ago.
Hi Rosie,
Unfortunately, no. The only way to use steel-cut oats in this recipe would be to grind them first into powder. Hope this helps!
Love you for the banana nut bread recipe thank you I will be trying the recipe soon.
Take care and God bless Sommer 🤠👍