Oatmeal Banana Bread
by Sommer Collier — last updated on Aug 14, 2025 
You are going to go nuts over the flavor and moist texture of this incredible Oatmeal Banana Bread. This award-winning recipe is also easily adjusted to make a vegan banana bread version.
Sommer’s Recipe Notes
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 an award 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.
Why You’ll Love This Oatmeal Banana Bread
- Comforting – There is nothing more comforting than a warm, soft and incredibly moist banana bread, and this recipe truly makes the BEST slice of banana bread heaven!
- 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 this recipe. Just gather together these easy-to-find staple pantry ingredients and get cookin’!
The sweet, earthy flavor of bananas, grains, and spices is simplistic and alluring. This is truly a recipe you will keep and reuse.
Ingredients and Tips
- Dry ingredients – Use all-purpose flour, baking powder and baking soda.
- Quick oats – These will give extra firmness and structure to the bread.
- Brown sugar – To get that extra sweetness, use a light brown sugar.
- Bananas – For the best results, make sure you are using very, very ripe bananas!
- Unsalted butter – Use room temperature softened butter.
- Eggs – Use large eggs again at room temperature.
- Milk – I like to use whole milk for this recipe.
- Vanilla extract – Make sure to use a high-quality vanilla extract.
- Apple pie spice – You can also add pumpkin pie spice blend instead.
Recipe Variations and Dietary Swaps
- Gluten-free – Use a GF 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 Oatmeal Banana Bread
Our ultra-comforting banana oatmeal bread recipe is so versatile! Although it includes animal products (like butter and eggs) the recipe is very easy to adjust for dietary needs.
Find the full Oatmeal Banana Bread recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Tips For Success
- 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!
- If you don’t use parchment paper, make sure to grease your loaf pan.
Storage Notes
- 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 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.
Banana Oatmeal Bread Recipe
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.
Notes
Nutrition
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 healthy banana bread recipe, try my high protein 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!
We can how you How to Ripen Bananas Fast if needed!
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.
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 🤠👍