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.
Ingredients
Scale
- 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
Instructions
- Heat oven to 350 degrees
- Grease bottom of 8 x 4 inch loaf pan
- In a large bowl, beat sugar and butter with electric mixer on medium speed until light
- Add eggs, beat well
- Stir in mashed bananas, buttermilk and vanilla
- Blend well
- In a separate bowl, combine flour, baking soda and salt
- Add flour mixture to sugar/butter mixture and stir until just combined
- Pour batter into prepared pan
- Sprinkle top with remaining rolled oats and turbinado sugar
- Bake 50-60 minutes until toothpick inserted in center of loaf comes out clean
- Cover with foil if top of bread is browning too quickly
- Cool on a cooling rack 15 minutes before removing from pan
- Slice and serve warm
Notes
Wrap tightly and store at room temperature or refrigerate