Latest news, food, business, travel, sport, Tips and Tricks...

Bowl of Oatmeal Banana Bread Recipe

Bowl of Oatmeal Banana Bread Recipe

by JulieVR

banana bread recipeWith two boys in the house, banana bread is in heavy rotation around here. Fortunately, a plain loaf takes well to creativity – I almost always add a handful of berries, raisins, seeds, chocolate chips, coconut, freshly grated lemon zest or ginger to change it up. On a bleak midwinter morning, as I made steaming bowls of cinnamon-spiked oatmeal with raisins for breakfast, it occurred to me that the flavors would translate well to a banana loaf. They did.

You could use old-fashioned or quick oats in this quick bread – the only difference is the size of the flake and the resulting texture. To bake the batter as muffins, divide it among paper-lined muffin cups and bake for 20 minutes until the tops are springy to the touch.

Bowl-of-Oatmeal Banana Bread


  • 3 very ripe bananas
  • 3/4 cup packed brown sugar
  • 1/4 cup canola or other vegetable oil
  • 2 large eggs
  • 1 tsp. vanilla
  • 1 1/2 cups flour (I usually use half all-purpose, half whole wheat)
  • 1/2 cup oats
  • 1 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • a handful of raisins


  1. Preheat the oven to 350°F.
  2. In a large bowl, mash the bananas, sugar, oil, eggs and vanilla with a potato masher – don’t worry about getting all the lumps out. It will look sort of cottage-cheesy.
  3. Add the flour, oats, cinnamon, baking soda and salt and stir until almost combined; add raisins and stir just until blended. Spread into an 8″x4″ loaf pan that has been sprayed with non-stick spray and bake for 50 minutes, until golden and cracked on top and springy to the touch.