Oatmeal Banana Bread

This Oatmeal Banana Bread is a total family favorite. Similar to baked banana oatmeal, it comes together in the food processor (or right in the pan)—and once cooled and wrapped, the bars store amazingly well in the fridge and freezer. It's totally delicious for snack time or breakfast.

Course Snack

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 117kcal

Author Amy Palanjian

Equipment

Ingredients

2½ cups rolled oats
3 cups sliced very ripe bananas (about 3 medium bananas)
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt
3 eggs
¼ cup almond or peanut butter (OR melted and cooled butter)
2 tablespoons maple syrup
1 teaspoon vanilla extract

US Customary - Metric

Instructions

Preheat the oven to 350 degrees F. Coat an 8x8-inch baking dish with nonstick spray.
Grind the oats in a food processor for about 30 seconds, or until they resemble a coarse flour.
Add the rest of the ingredients and process for about 1 minute, stopping to scrape down the sides of the processor as needed, until the batter is smooth.
(To do this without a food processor, use instant oats, mash the bananas right in the pan, and then stir in the rest of the ingredients.)
Pour into prepared pan, smoothing with a spatula. Bake for 25-28 minutes, or until the edges are golden and a cake tester inserted into the center comes out clean. Let cool in the pan before slicing.
Serve chilled, at room temperature, or slightly warm.

Notes

To store: Place in an airtight container or storage bag in the fridge for up to a week or in the freezer for up to 3 months.
If you like coconut, you can sub 1/2 cup shredded unsweetened coconut for 1/2 cup of oats.
Increase the maple syrup to 1/4 cup to make this sweeter.
Be sure to use very ripe bananas with brown spots for the best flavor.
You can add 1/2 cup of chocolate chips or blueberries to the top of the batter once it's in the pan if you'd like.

Nutrition