Oatmeal Banana Bread

This easy, make-ahead oatmeal banana bread is loaded with potassium rich bananas and the rolled oats give it a hearty, sturdy texture. This breakfast bread is the perfect, not-too-sweet treat for mornings on the go!

Let’s talk bananas. I’ve been a fan ever since I can remember. For years I ate a banana Every. Single. Morning. I’m talking 365 days a year. Not kidding. I’m either a total creature of habit or I  r-e-a-l-l-y  like bananas. Truth be told, the answer is a bit of both. Those bright yellow potassium powerhouses are the #1 reason I call breakfast my favorite meal of the day. I don’t drink coffee (crazy, I know) so bananas for me are like a that first cup of joe to a caffeine fanatic at the crack of dawn. The day just doesn’t start off on the right foot without it. Let’s just say you don’t want to be the one who eats the very last banana before I show up for breakfast. It isn’t pretty… ask my husband.

Nanas {as my toddlers used to call them} are truly one of nature’s most perfect foods. Breakfast on the go? Grab a banana. Hungry before dinner? Scarf down a banana. Feel like a smoothie? Blend up a banana. I mean, what’s not to love about bananas?? To me, this is a rhetorical question. Like most moms trying to keep all the little people happy and well nourished, I find myself in a conundrum when it comes to bananas. While they are loaded with a bevy of good-for-your-gut nutrients, not all the monkeys in our family crave a banana the way I do. One kiddo follows my lead and downs a banana almost daily. Another won’t go near the perfectly packaged fruit with a ten foot pole and the oldest daughter could take it or leave it. So be it. Finicky eaters will not deter me from baking up a perfectly tender, not-too-sweet loaf of oatmeal banana bread goodness.

When this golden brown banana bread lands on the counter fresh from the oven, everyone lines up for a slice and comes back for seconds. It’s just that good. The trick to this tried and true breakfast bread is using just the right amount of overly ripe bananas and adding in a smidge of oatmeal to guarantee a sturdy bread that is far from mushy. Combined with a generous dose of brown sugar rather than the usual granulated sugar and you have yourself a winning breakfast treat that just happens to be chock full of fiber rich bananas.

To make this seriously delicious oatmeal banana bread, first things first. Don’t skimp on the ripe bananas. If you think your bananas are perfectly brown and squishy, wait another day. The browner the better. Be careful not to overwork the batter, stirring until just combined so that your bread stays light and soft. While baking the bread, I often find the top browns quickly so feel free to cover the loaf with a loose sheet of tin foil during the last 15-20 minutes in the oven. This banana bread is best served warm but it keeps well for busy mornings on the go. Fresh from the oven or wrapped up for the road, this banana bread will surely add a ray of sunshine to the start of your day.

Happy baking!

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Oatmeal Banana Bread

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• Author: Browned Butter Blondie
• Prep Time: 15 mins
• Cook Time: 60 mins
• Total Time: 1 hour 15 mins
• Yield: 12 servings 1x

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Description

This easy, make-ahead banana bread is loaded with potassium rich bananas and the rolled oats give it a hearty, sturdy texture. This breakfast bread is the perfect, not-too-sweet treat for those busy, on the go mornings.

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Ingredients

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• 2/3 cup light brown sugar
• 1/3 cup unsalted butter, softened
• 2 eggs
• 3 medium very ripe bananas, mashed with fork
• 1/4 cup buttermilk
• 1 tsp vanilla
• 2 cups all-purpose flour
• 1/3 cup rolled oats, plus 2-3 TBSP for topping
• 1 TBSP turbinado sugar for topping
• 1 tsp baking soda
• 1/2 tsp salt

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Instructions

1. Heat oven to 350 degrees
2. Grease bottom of 8 x 4 inch loaf pan
3. In a large bowl, beat sugar and butter with electric mixer on medium speed until light
4. Add eggs, beat well
5. Stir in mashed bananas, buttermilk and vanilla
6. Blend well
7. In a separate bowl, combine flour, baking soda and salt
8. Add flour mixture to sugar/butter mixture and stir until just combined
9. Pour batter into prepared pan
10. Sprinkle top with remaining rolled oats and turbinado sugar
11. Bake 50-60 minutes until toothpick inserted in center of loaf comes out clean
12. Cover with foil if top of bread is browning too quickly
13. Cool on a cooling rack 15 minutes before removing from pan
14. Slice and serve warm

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Notes

Wrap tightly and store at room temperature or refrigerate