Oatmeal Banana Nut Bread Recipes

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OATMEAL BANANA BREAD



Oatmeal Banana Bread image

Fluffy, moist Oatmeal Banana Bread made with healthy ingredients like oats, ripe bananas and maple syrup. Super easy and absolutely delicious!

Provided by Erin Clarke / Well Plated

Categories     Breakfast

Time 2h25m

Number Of Ingredients 13

1 1/2 cups rolled oats (plus 1 tablespoon for sprinkling on top (do not use instant oatmeal; quick oats will work in a pinch))
1 cup whole wheat flour
1 teaspoon baking soda
1/4 teaspoon baking powder
½ teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 1/2 cups mashed very ripe bananas (about 4 medium bananas)
2/3 cup honey or pure maple syrup
4 tablespoons unsalted butter (melted)
1/4 cup milk
3 tablespoons nonfat plain Greek yogurt
2 large eggs
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F. Spread 1 1/2 cups oats in a single layer on a rimmed baking sheet. Place in the oven and toast for 8 to 10 minutes, until very light golden and fragrant, stirring once halfway through. Set aside to cool. Line a 9 x 5-inch loaf pan with parchment paper so that two sides overhang like handles. Lightly mist with nonstick spray.
  • In a medium mixing bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, and salt. Stir in the toasted oats. Set aside.
  • Mash the banana in the bottom of a large mixing bowl and double check to make sure you have 1 1/2 cups. Whisk in the honey, melted butter, milk, and Greek yogurt. If the butter resolidifies, warm the bowl in the microwave in 10-second bursts, just until it melts. One at a time, whisk in the eggs. Whisk in the vanilla extract.
  • Add the dry ingredients to the banana-honey mixture. By hand with a rubber spatula, stir very slowly and gently, stopping as soon as the flour disappears. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the batter with remaining 1 tablespoon oats for decoration.
  • Bake for 30 minutes, then loosely cover the pan with foil, making sure that the foil shields both ends of the pan (because the bread is sweetened with honey, it will caramelize and become dark at the corners). Continue baking for 35 to 45 additional minutes (65 to 75 minutes total) or until a small, thin knife inserted in the center of the loaf comes out without any wet batter clinging to it. Repeat the test once or twice. An even easier way to tell is to use an instant-read thermometer. When the bread reaches between 200 to 210 degrees F at the center, it's done.
  • Place the pan on a wire rack, and let the bread cool in the pan for 1 hour. Using the parchment paper handles, lift the bread and set it out on the rack to finish cooling completely. Slice and enjoy!

Nutrition Facts : ServingSize 1 (of 10), Calories 245 kcal, Carbohydrate 44 g, Protein 5 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 45 mg, Fiber 4 g, Sugar 23 g

OATMEAL BANANA NUT BREAD



Oatmeal Banana Nut Bread image

"This is the best banana nut bread I have ever made! So full of flavor. I double the recipe and give it as gifts. Everyone seems to like it. Feel free to substitute, add or subtract ingredients as you like"

Provided by Kelly Hover Martin

Categories     Other Breakfast

Time 1h15m

Number Of Ingredients 13

1/4 c shortening
1/4 c butter
1/4 c brown sugar, firmly packed
1/2 c sugar
2 large eggs
1 c bananas, mashed
1 tsp vanilla extract
1 1/2 c all purpose flour
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 c oatmeal, uncooked
1/2 c nuts

Steps:

  • 1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
  • 2. In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the banana and vanilla
  • 3. In a separate bowl, sift together flour, baking soda and salt. Beat into creamed mixture. Stir in oats and nuts. Pour into prepared pan. Sprinkle with oatmeal, if desired.
  • 4. Bake in preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

BANANA OATMEAL BREAD



Banana Oatmeal Bread image

This is an old family recipe, and it is very moist!

Provided by Carolyn

Categories     Bread     Quick Bread Recipes     Fruit Bread Recipes     100+ Banana Bread Recipes

Time 1h20m

Yield 12

Number Of Ingredients 12

½ cup shortening
1 cup white sugar
2 eggs, beaten
½ teaspoon vanilla extract
1 cup all-purpose flour
1 cup quick cooking oats
1 teaspoon baking soda
½ teaspoon salt
¼ cup milk
½ teaspoon ground cinnamon
1 ½ cups mashed bananas
½ cup chopped raisins

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan and set aside.
  • Cream together the shortening and sugar. Add eggs and vanilla; beat until fluffy.
  • Sift together the flour, oatmeal, baking soda, salt and cinnamon. Add dry ingredients alternately with bananas and milk. Mix until blended.
  • Fold in raisins and pour into prepared pan. Bake for 50 to 60 minutes; remove from oven and cover for 5 minutes.

Nutrition Facts : Calories 264.3 calories, Carbohydrate 41.5 g, Cholesterol 31.4 mg, Fat 10.1 g, Fiber 2 g, Protein 3.7 g, SaturatedFat 2.6 g, Sodium 217.2 mg, Sugar 24.6 g

CINNAMON OATMEAL BANANA NUT BREAD



Cinnamon Oatmeal Banana Nut Bread image

This recipe is fairly easy to make and is great. The original recipe is from a "mailbox recipe" set that I changed to make it into a banana bread recipe. So, what I've posted is part of the original recipe with my changes added. If you don't like bananas you can leave them out but be sure to reduce the all purpose flour called...

Provided by Kathryn Grenier

Categories     Other Breakfast

Time 1h30m

Number Of Ingredients 15

DRY INGREDIENTS
2 1/2 c all purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 Tbsp ground cinnamon
WET INGREDIENTS
1 stick butter or margarine
2 large eggs
1 1/2 c granulated sugar
1/2 c firmly packed, light brown sugar
3 to 4 medium very ripe bananas mashed
2 tsp vanilla extract
1 c walnuts or pecans *optional
1 c quick cook oatmeal
1 1/2 c water, boiling

Steps:

  • 1. Preheat Oven to 350 degrees Fahrenheit. Grease and Flour 2 (9-inch x 5-inch) loaf pans.
  • 2. Take 1 Cup Walnuts or Pecan halves and coarsely chop and put in small bowl/dish. *Can reduce to 1/2 or omit altogether if you are allergic to nuts or do not like nuts. Can also substitute with Chocolate Chips if desired.
  • 3. Place 1 cup quick-cooking oatmeal in heatproof bowl. Then pour 1 1/2 cups water into a small sauce pan and bring to a full boil for about 1 minute. Turn stove off and carefully pour boiling water over Oatmeal. Stir well with fork and let stand until cool.
  • 4. In a medium mixing bowl, combine by hand or by sifting: all purpose flour, Baking Powder, Baking Soda, salt, and cinnamon until well blended.
  • 5. In a Large mixing bowl using an electric mixer beat: softened butter, eggs, granulated sugar, light brown sugar and vanilla extract together until light and fluffy.
  • 6. Next combine flour mixture to butter and egg mixture 1/2 cup at a time using electric mixture on low speed and mixing each 1/2 cup addition until well blended before adding the next 1/2 cup. Continue to add flour mixture to butter,egg and sugar mixture until all of the flour mixture has been added. Making sure to use a spatula to scrape dough off sides of bowl between each 1/2 cup addition so as to make sure mixture is mixed together completely. *** WARNING - Mixture will be thick.***
  • 7. Once flour and butter mixtures have been combined thoroughly. Add oatmeal (boiling water should have been completely absorbed) to batter making sure to mix together thoroughly.
  • 8. Then using spatula add and fold in mashed over ripe bananas and Walnuts or Pecans. Mixture will have become wetter but should not be soupy. You should be able to easily stir the mixture but should be thick like a brownie or muffin mix.
  • 9. Pour batter into loaf pan until half filled and if there is extra batter pour remaining batter into a second greased and floured 9 x 5 loaf pan or you can pour them into prepared muffin pan. Bake for 1 hour or until toothpick inserted in center of loaf comes out clean.
  • 10. Once Baked take out of oven and cool 15 minutes on cooling rack before removing from loaf pan.

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