Oatmeal Banana Bread

5 from 188 votes

This Oatmeal Banana Bread recipe is the perfect recipe to make moist banana bread. Greek yogurt and ripe bananas are two key ingredients!

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When it comes to the best banana bread recipe, this Oatmeal Banana Bread needs to be at the top of your list! Not only does each bite have the perfect balance of banana and oat, but it literally melts in your mouth, too! Perfect for breakfast, snacks, or a great way to end the day.

Oatmeal banana bread in loaf pan with oats nearby and banana peel
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One of the biggest complaints that people have when making banana bread from scratch is that it turns out dry and crumbly. This recipe is literally the exact opposite of that! Adding in a tad bit of Greek yogurt is the key – and after you make this banana bread loaf, you’ll see exactly what I mean!

why you’ll love this moist banana bread recipe

  • Simple way to use overripened bananas.
  • Loaded with flavor and a fast snack for the kids (and yourself!)
  • Delicious flavor for a quick and healthy snack option.

Ingredients to make oatmeal banana bread

  • Eggs: Eggs are the binding agent that holds the rest of the ingredients together.
  • Maple syrup: Adding maple syrup gives a natural boost of sweetness.
  • Greek yogurt: This is the key ingredient to getting moist banana bread! Make sure that you’re not using flavored yogurt.
  • Ripe bananas: The more ripe the bananas, the sweeter and more banana flavor the bread is going to have.
  • All-purpose flour: Mixed with the bananas and oats, this makes up the majority of the bread.
  • Quick oats: Using quick oats are key as they’ll cook quickly in the bread and add great flavor and texture.
  • Baking soda: Adding baking soda helps give the bread a light and fluffy texture.
  • Pecans: If you love a good crunch, chopped pecans are the way to go!
  • Seasonings: Just a pinch of salt and a tad bit of cinnamon are all you need to add!
Ingredients to make the easy banana bread

How to make tasty banana bread

  1. Beat together the eggs and maple syrup in a bowl.
  2. Add in the mashed bananas and Greek yogurt.
  3. Mix well. (There will be lumps from the banana – that is fine!)
  4. Add in the chopped pecans and mix.
4 image collage to show the wet ingredients, then dry ingredients added, then pecans folded in
  • Pour the mixture into your prepared loaf pan and top with quick oats.
  • You’ll know it’s done when the top if golden brown and the clean toothpick that you insert in the middle of the bread comes out clean and clear of batter.
2 image collage to show the banana bread before and after baking

Tips for making banana oat bread

  1. Don’t overmix the ingredients. The mixture isn’t going to be smooth and lump free. Just mix it so that it’s combined well without any flour streaks.
  2. Line the loaf pan with parchment paper. If you don’t want the banana bread to stick to the pan, line it with parchment paper before pouring in the batter. It releases effortlessly from the pan that way.
  3. Tent the bread if needed. It’s a good idea to check on the loaf more than halfway through the baking process to check if the top is browning too fast. In that case, it might be helpful add a piece of foil over the banana bread to allow it to finish baking without burning on top.
  4. Let the bread cool completely. Before removing the bread from the pan or slicing, let it cool down. If you try and slice it too quickly, it may crumble and fall apart.
  • Swap honey. If you’re not a fan of maple syrup, you can add honey instead or any other type of natural sweetner that you want.
  • Switch out the mix-ins. You can try it with walnuts, hazelnuts, peanuts, chocolate chips or dried fruit like cherries, raisins or cranberries. You can substitute 1 cup of any mix-in’s you like for the 1 cup of pecans.
  • Toast the banana bread. This bread is delicious by itself, but if you want to up the sweetness factor and create a more decadent breakfast treat, try griddling the bread in a nonstick pan with a little coconut oil and serving it with a drizzle of maple syrup and a dollop of lightly sweetened Greek yogurt for creaminess!

how to reheat & store banana bread with yogurt

To keep this banana bread recipe as moist and fresh as possible, store it in an airtight container. It doesn’t have to be stored in the fridge, but can be if you want it to be.

To warm up the banana bread with oats, put it into the microwave for about 10-15 seconds. This will heat it up without drying it out.

how long will homemade banana bread last in the fridge?

When you store banana bread in the fridge, it should last for up to 3-4 days without issues.

can i freeze banana bread?

You can. You can freeze the entire loaf of banana bread or slice it and freeze it that way, too. Just be sure that you wrap it first with saran wrap, and then add it to a freezer-safe bag. More protection to help it not get freezer-burnt!

Frequently asked questions

What happens if you put too much banana in banana bread?

If you try to add too many bananas, there’s a very good chance that it will have too much moisture on the inside of the bread and create pockets of areas that don’t get done cooking all the way.

Why did my banana bread turn out rubbery?

More than likely, this texture occurred because of overmixing. Remember, don’t mix too much – just enough to combine the ingredients.

Can I use not so ripe bananas for banana bread?

You can but you’ll notice a flavor difference. Bananas that aren’t as ripe won’t add as much sweetness to the bread.

Oatmeal banana bread sliced on a long white dish

This tasty banana bread recipe is so simple and easy to make! Once you make it yourself, you’re going to be buying extra bananas at the store just so that they can ripen and be ready to use!

More banana bread recipes:

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Oatmeal Banana Bread

This Oatmeal Banana Bread recipe is the perfect recipe to make moist banana bread. Greek yogurt and ripe bananas are two key ingredients!
5 from 188 votes
Servings 12 servings
Course Breakfast
Calories 198
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
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  • Preheat the oven to 350°F. Grease a 9 x 5 loaf pan and line with parchment paper, letting the paper overhang the edges for easy removal.
  • In a large bowl, beat eggs and maple syrup until frothy and lightened in color. Whisk in yogurt and mashed banana.
  • In another bowl, whisk together flour, oats, baking soda, salt, and cinnamon until combined.
  • Fold dry ingredients into wet ingredients just until incorporated. Fold in pecans, if desired. Pour into prepared pan and sprinkle with additional oats on top.
  • Bake in preheated oven for 50-60 minutes or until golden brown at the edges and springy to the touch, and a toothpick inserted in the center comes out clean. You may need to tent the banana bread after 40 minutes if it starts to brown too quickly.
  • Remove from the oven and allow the bread to cool completely in the pan set on a wire rack before slicing.


Storage: Store leftover banana bread in an airtight container. You can also freeze baked banana bread, too. 


Calories: 198kcal, Carbohydrates: 29g, Protein: 5g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 28mg, Sodium: 203mg, Potassium: 192mg, Fiber: 2g, Sugar: 11g, Vitamin A: 57IU, Vitamin C: 2mg, Calcium: 41mg, Iron: 1mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Breakfast
5 from 188 votes (178 ratings without comment)

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Recipe Rating


  1. Nicki says:

    This bread is delicious. And hearty. It rose beautifully too. Thank you for a great recipe!

    1. Yumna J. says:

      Aww yay, so happy you liked it!! Thanks, Nicki!

  2. Nooria says:

    The best Banana Bread I’ve ever eaten. As my greek yoghurt was low-fat with only 2 %, I added 3 tablespoons vegetable oil and it was perfect!

    1. Yumna J. says:

      Yay!! So happy to hear you enjoyed it, Nooria!

  3. Rebecca says:

    Exactly what I was looking for!

    1. Yumna J. says:

      Yay! So happy to hear that, Rebecca!! Glad you enjoyed it.

  4. Maria says:

    This came out moist and delicious perfect balance of sweetness 👌

  5. Daniella says:

    I made this loaf today and it tasted delicious but it was super dense and sticky. Not sure that’s the intended texture. I used thick sheep yogurt and a bit less maple, in case that might’ve been the reason.

    1. Yumna says:

      Sorry to hear the texture was not to your liking! It sounds like it might have needed a few more minutes in the oven. The loaf should be golden brown at the edges and springy to the touch in the center, and a toothpick inserted in the center should come out clean.

  6. Pat says:

    I’ve tried numerous different banana bread recipes. I think I’ve found my favorite!! I followed the directions to a T (Doubled the recipe). Absolute perfection. We don’t care for an overly sweet banana bread and the maple syrup gave it the right sweetness! Nice and Moist and the texture was just perfect. Will definitely make this again!

    1. Yumna J. says:

      So glad you liked the recipe, Pat!

  7. Emme says:

    Very tasty! Love that these didn’t contain oil or refined sweeteners. Used half unbleached AP flour & half whole wheat flour. Didn’t have enough maple syrup, so used a blend of date and agave syrups with the last of my maple. Made a double batch that yielded 24 muffins and had enough batter left over to which I added dark choc chips for 2 mini dessert loaves.

    1. Yumna J. says:

      Love that idea! Dessert loaves sound so good!

  8. Sandrine says:

    Wow wow wow i made this cake last week and today also, it was so good but i added some chocolate ships , it was good too thanks for sharing these best recipes

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