Oatmeal Banana Nut Bread Recipe

Nevertheless, since we have leftovers and this bread is delicious the next day, I honestly loved every single crumb of it with my morning coffee or afternoon tea.

In addition, I like preparing banana bread in square cake pans since it bakes precisely and comes out much less dense.

Having said that, I always use less batter when baking in my loaf pan because I believe my middle is somewhat more baked (laughing my butt off haha).

Seriously though, have you ever prepared banana bread that looked fantastic but was actually raw when you cut into it?

I can’t even begin to tell you how many times that has happened to me, which is why I have entirely switched to using square baking pans.

Please remember to tag me on social media if you decide to make these delicious and relatively simple oatmeal banana nut bread.

Use the hashtag #sandraseasycooking together with the tag @sandraseasycooking to find me most of the time on Instagram. You can DM me a photo if you want to keep it private. 

YOU MIGHT LIKE THIS:

Banana Chocolate Chip Bread

Nutella-Banana Marbled Bread

Gluten-Free Banana Cocoa Muffins

Zucchini Banana Bread

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Yield: 9 SERVINGS

Oatmeal Banana Nut Bread

Prep Time: 10 minutes

Cook Time: 1 hour

Additional Cooling Time: 10 minutes

Total Time: 10 minutes

One of those mornings when I woke up I wanted delicious, dense, nutty, banana bread. I tried making it “healthier”, and I hope you all like it.

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Ingredients

• 1 1/2 cups All-purpose Flour
• 1 cup Old Fashioned Oats Rolled Oats
• 1/4 teaspoon Salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking Soda
• 1/2 teaspoon cinnamon powder
• 2 Large Eggs
• 1/4 cup oil
• 1/2-3/4 cup Brown Sugar preferably dark
• 1/2 cup Honey 3/4 cup Maple Syrup could be used
• 3-4 ripe Bananas
• 1 cup Chopped Walnuts

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour Non-Stick Square Cake Pan 9x9 or use parchment paper like I did.

2. Combine together the flour, oats, sugar, salt, baking powder, soda and cinnamon powder in a large bowl.

3. In a separate bowl, mix together until somewhat smooth in texture: bananas (that you previously just smashed with a fork), Eggs, Honey and Canola Oil. I used an electric mixer.

4. Now to the wet mixture add dry mixture, combine it together then add chopped walnuts (or any nuts that you prefer), and fold the nuts in the batter.

5. Bake for 60 minutes in the preheated oven, until a toothpick inserted in the middle of the bread (or into the crown of the bread, if you are making a loaf)., and it comes out clean. Let the bread cool in the pan for at least 5 minutes, then turn out onto a cooling rack.

6. Allow it to cool completely, or at least for an hour before serving.

Notes

This bread is even better the next day, just heat it for 30 seconds in the microwave and you will be amazed. You can also make this as muffins or a loaf pan, although I like it in this type of baking pan because it bakes much better. If you like your banana bread sweeter use 3/4 cup of brown sugar.

I liked mine just the way it is, but we all have different tastes. If the honey is too sugary you can place a jar in a warm water for a couple of minutes until the honey becomes soft and smooth in texture.

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 556Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 41mgSodium: 212mgCarbohydrates: 98gFiber: 4gSugar: 63gProtein: 8g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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