Oatmeal Banana Bread: A Delightful Treat for Your Baking Passion
With the sweetness of bananas and the heartiness of oats, this oatmeal banana bread is delicious for breakfast or a mid-afternoon snack. Try it warm with a bit of butter or softened cream cheese!

Jamie, another banana bread recipe?
Indeed! If there’s one thing we almost always have at home, it’s bananas that need to be used. Banana bread makes a fantastic afternoon snack for both the kids, so I often whip it up.
While I have a soft spot for Dominique Ansel’s banana bread, sometimes I like to switch things up.
Occasionally, I go for chocolate chip banana bread, brown butter banana bread, or, come fall, pumpkin banana bread.
Right now, I’m particularly fond of this oatmeal banana bread. The rolled oats give it a heartier texture compared to other versions, while also providing a delightful nuttiness.
I love spreading a bit of softened cream cheese onto a slice while enjoying my morning coffee.
How to make oatmeal banana bread
This oatmeal banana bread is every bit as delicious as your favorite classic banana bread. The addition of oats makes it heartier and more filling—perfect for breakfast or a midafternoon snack.
Pair it with an iced shaken espresso, and you’ll be all set for a productive day.
You can even repurpose some slices into banana bread French toast if you’re feeling fancy!
Ingredients you’ll need
This recipe begins with mixing the wet ingredients:
- 2 cups of mashed ripe bananas
- ½ cup plain Greek yogurt or sour cream
- ½ cup granulated sugar
- ½ cup lightly packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
For the dry ingredients, gather the following:
- 1 ½ cups all-purpose flour
- 1 ½ cups old-fashioned oats, plus more for topping
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- Optional: coarse sugar for topping
Making this bread
This recipe utilizes a 9 x 5-inch loaf pan. Spray the pan with nonstick spray and line it with parchment paper.
For the batter, use a mixer to combine the mashed bananas, yogurt or sour cream, sugars, oil, eggs, and vanilla until everything is well blended.
In another bowl, whisk together the dry ingredients: flour, oats, baking powder, baking soda, salt, and cinnamon.
Gently fold the dry ingredients into the wet mixture until just combined, then pour the batter into the prepared loaf pan. Optionally top with additional oats and/or coarse sugar, if desired.
Bake in a preheated oven at 350°F for 70-75 minutes. The banana bread is done when a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for about 10 minutes before lifting it out onto a wire rack using the parchment. Allow it to cool completely before slicing.
Storage and Freezing Tips
The oatmeal banana bread can be wrapped and stored at room temperature for up to 3 days or in the refrigerator for about 5 days.
This recipe also freezes well! You can freeze the whole loaf for 1-2 months by wrapping it in plastic wrap and then in heavy-duty foil.
Let it thaw at room temperature for a couple of hours before slicing. I also like to freeze individual slices for a quick snack anytime the banana bread craving strikes. Simply wrap the slices in plastic wrap and place them in a zip-top freezer bag, thawing unwrapped in the microwave for 30-60 seconds when you’re ready to enjoy.
Recipe FAQs
Any neutral-flavored oil will work as a substitute, with avocado oil being a great option.
I’m out of rolled oats. Can I use quick-cooking oats instead?
Quick oats can stand in for rolled oats if necessary. However, they will give a slightly different texture, while still being delicious. Do not use instant oatmeal in this recipe.
I don’t have a mixer. Can I still make this oatmeal banana bread?
Absolutely! A whisk will work perfectly for mixing the wet ingredients thoroughly before adding the dry ones.