Oatmeal Banana Nut Bread

Cozy, nutty, and just the right amount of sweet—this Oatmeal Banana Nut Bread is everything you love with a wholesome twist.

Have you ever woken up from a dream craving something so specific, it practically pulls you into the kitchen? That was me the other morning—dreaming about a rich, dense, nutty banana bread. And let me tell you, this Oatmeal Banana Nut Bread delivered.

Made with pantry staples, sweet ripe bananas, hearty oats, and crunchy walnuts, this is the kind of recipe you’ll want to save on repeat. It’s not overly sweet, has great texture, and tastes even better the next day—especially warmed up with a cup of coffee or tea.

Why You’ll Love This Banana Bread

• Healthier Ingredients: Made with oats, ripe bananas, and a bit of oil instead of butter.
• Hearty Texture: Oats add fiber and a satisfying chew.
• Nuts Galore: Walnuts bring richness, crunch, and depth.
• No Mushy Middle: Bakes evenly every time in a square pan or loaf pan with proper adjustments.

My Secret Tip for Banana Bread Success

Let’s be real: there’s nothing worse than slicing into banana bread and finding an undercooked, gooey center. That’s why I often bake mine in an 9×9-inch square baking pan or a pan for brows which is long rectangular pan, but any brownie pan would work.

• GOODFUL ALL-IN-ONE NONSTICK BAKEWARE SET

It cooks more evenly, rises just enough, and makes neat little squares you can snack on or pack into lunch boxes.

• Prefer a loaf pan? You can still use one! Just bake it at 350°F for about 50–55 minutes and don’t overfill the pan.

Substitution Ideas

• Sweeteners: I use a mix of reg. granulated sugar and dark brown sugar, but maple syrup or agave nectar also work—just adjust for sweetness. I also love adding cinnamon + sugar blend on top for that extra cozy fall vibe. So good!
• Oats: Stick with old-fashioned rolled oats for the best texture. Quick oats tend to get too soft but you can use them of course.
• Nuts: Walnuts are classic, but pecans or chopped almonds work beautifully, too.
• Oil: Any neutral oil works—canola, vegetable, or even avocado oil. Coconut oil could be use as well!

Serving Tips

• Toast leftover slices and slather with almond butter or cream cheese.
• Crumble into yogurt or cottage cheese for a high-protein breakfast.
• Wrap individual slices and freeze for up to 2 months—just microwave for 30 seconds to revive them.

More Recipes Like Oatmeal Banana Nut Bread:

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BANANA BREAD WITH FIGS

BANANA PUMPKIN CHOCOLATE CHIP MUFFINS

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Yield: 9 servings

Oatmeal Banana Nut Bread

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Cozy, nutty, and just the right amount of sweet—this Oatmeal Banana Nut Bread is everything you love with a wholesome twist.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

• 1 ½ cups (190g) all-purpose flour
• 1 cup (90g) old-fashioned rolled oats
• ¼ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• 2 large eggs, mixed
• ¼ cup (60ml) neutral oil (like canola, vegetable, or light olive oil)
• ¼ cup (50g) packed dark brown sugar
• ½ cup (100g) granulated sugar
• 2 medium ripe bananas (about 200g, mashed)
• ½ teaspoon vanilla extract
• 1 cup (120g) chopped walnuts (or any nuts you prefer)

Instructions

1. Preheat the oven to 375°F (190°C). Grease and flour a non-stick baking pan or line it with parchment paper. A brownie-style square pan (8x8-inch or 9x9-inch) works great for even baking.
2. Mix the dry ingredients: In a medium bowl, whisk together flour, oats, salt, baking powder, baking soda, and cinnamon.
3. Prepare the wet mixture: In a large bowl, beat the eggs until smooth. Add mashed bananas, oil, both sugars, and vanilla extract. Mix until well combined.
4. Combine wet and dry: Gradually stir the dry ingredients into the wet mixture. Once incorporated, gently fold in the chopped walnuts.
5. Bake: Pour the batter into your prepared pan and spread it evenly. Bake for 25–28 minutes, or until a toothpick inserted into the center comes out clean.
   If making as a loaf, bake at 350°F (175°C) for 50–55 minutes.
6. Cool: Allow the bars to cool in the pan for about 5–10 minutes, then transfer to a wire rack. Let them cool completely before slicing—ideally for at least 1 hour. I like adding a good sprinkle of cinnamon and sugar blend.

Notes

• These bars taste even better the next day—moist and packed with flavor. Reheat in the microwave for about 30 seconds for a warm, just-baked feel.
• Easily adaptable: You can bake this batter into muffins or a loaf.
• Optional Add-ins: Try adding chocolate chips, dried fruit, or a spoonful of peanut butter for a twist.

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving:Calories: 140Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 41mgSodium: 200mgCarbohydrates: 26gFiber: 2gSugar: 4gProtein: 4g

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

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