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!
Servings: 12 servings
Equipment
Ingredients
- 2 eggs
- ½ cup maple syrup
- ½ cup greek yogurt
- 1 ½ cups mashed ripe bananas about 3
- 1 ¼ cups all-purpose flour
- 1 cup quick oats plus more for sprinkling
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup chopped pecans roughly chopped
Instructions
- 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.
Notes
Storage: Store leftover banana bread in an airtight container. You can also freeze baked banana bread, too.
Nutrition
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
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