Healthy Oatmeal Banana Bread with Rolled Oats

Healthy Oatmeal Banana Bread

This banana bread bakes into a full-size loaf with a deep golden-brown crust, visible rolled oats on top, and a moist, hearty crumb that holds together in thick slices. Very ripe bananas provide much of the sweetness, with a measured amount of maple syrup in the batter. Oat flour gives the loaf structure, while rolled oats add chew. Measure the mashed banana carefully, check the center before removing the loaf from the oven, and let it cool before slicing.

Ingredients for Healthy Oatmeal Banana Bread

• 1 1/4 cups very ripe mashed banana (300g), measured after mashing
• 2 large eggs
• 1/4 cup pure maple syrup (80g)
• 1/4 cup neutral oil (55g)
• 1 teaspoon vanilla extract
• 2 cups oat flour (200g), preferably weighed
• 1/2 cup old-fashioned rolled oats for the batter, plus 2 tablespoons for topping (55g total)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon fine salt

Yield: 1 loaf, about 10 slices. Prep: 15 minutes. Bake: about 55–70 minutes. Cool: at least 1 hour.

How to Bake Oatmeal Banana Bread

1. Prepare the oven and pan: Fully preheat the oven to 350°F (175°C). Line an 8 1/2-by-4 1/2-inch metal loaf pan with parchment, leaving enough overhang to lift out the loaf. Lightly grease any exposed ends of the pan.
2. Mix the wet ingredients: Mash the bananas, then measure 1 1/4 cups. Whisk with the eggs, maple syrup, oil, and vanilla until combined. Small, soft banana lumps are fine.
3. Mix the dry ingredients: In a separate bowl, whisk the oat flour, 1/2 cup rolled oats, baking soda, baking powder, cinnamon, and salt. Reserve the remaining 2 tablespoons of oats for the top.
4. Fill the pan: Fold the dry ingredients into the wet mixture just until no dry patches remain. The batter should be thick and spreadable. Spread it evenly in the pan, scatter the reserved oats over the surface, and press them very lightly so they adhere.
5. Bake until the center sets: Bake uncovered on the center rack for about 55–70 minutes. Starting at 55 minutes, insert a skewer deeply into the center. The top should be deep golden brown and set, and the skewer should show no wet batter; a few moist crumbs are fine. If the top becomes dark before the center is done, tent it loosely with foil and continue baking in 5-minute increments.
6. Cool before slicing: Leave the loaf in the pan for about 15 minutes. Lift it out by the parchment and cool on a wire rack for at least 45 minutes more, then cut into thick slices.

Which Oats to Use

Oat flour forms the crumb, rolled oats in the batter add chew, and the oats on top create a distinct flaky crust. Oat flour varies in weight by brand, so use the 200g measure if you have a scale. You can also grind rolled or instant oats finely and weigh 200g of the finished flour. Do not use steel-cut oats as a direct substitute.

Measure the banana after mashing. More than 1 1/4 cups can leave the center gummy even when the crust looks baked.

How to Tell When the Loaf Is Done

A browned top can hide an underbaked center. Insert the tester well into the middle: a few moist crumbs are fine, but wet batter means the loaf needs more time. Tent the top loosely with foil if it is already dark. Once cooled and sliced, the crumb should look moist and set, not glossy or paste-like.

A 9-by-5-inch pan will make a shorter loaf that may bake sooner. Begin checking its center earlier rather than using the narrower pan’s timing unchanged.

Cooling, Serving, and Storage

Cooling gives the tender oat crumb time to set so thick slices hold together. Serve them plain, or toast them lightly and add peanut butter. If slices break apart, the loaf may have been cut while hot or before its center was fully baked.

Once completely cool, wrap the loaf well or store it in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator. Bring refrigerated slices to room temperature or microwave briefly until just warm.

For longer storage, wrap cooled slices individually and freeze in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm briefly.

For another banana-and-oat snack, try these banana peanut butter oat bars. For a walnut-focused loaf, see this banana nut bread with walnuts.

Nutrition

Approximate per slice (1/10 of the loaf): 215 calories, 6g protein, 8g fat, and 29g carbohydrates. Approximate per 100g of baked bread: 300 calories, 8g protein, 12g fat, and 41g carbohydrates. Values are estimates; ingredient brands, slice size, and moisture lost during baking will affect them.