Oatmeal Banana Bread

4.99 from 60 votes

This Oatmeal Banana Bread is a cross between banana bread and baked oatmeal, which makes for a totally delicious (and nutritious) breakfast or snack. Plus, it stores amazingly well in the fridge and freezer!

Prep Time10

Cook Time25

Total Time35

Course: Snack

Cuisine: American

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