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A cozy, moist loaf packed with wholesome ingredients, combining the chewy texture of rolled oats with the softness of whole wheat pastry flour, made in one bowl.

Ingredients

Scale
  • 3 ripe bananas, mashed (approximately 1¼ to 1½ cups)
  • 2 large eggs
  • ½ cup maple syrup
  • ½ cup unsweetened vanilla almond milk (or any other milk)
  • 1 cup rolled oats (old fashioned or quick oats recommended)
  • 1.5 cups whole wheat pastry flour (all-purpose flour works as a substitute)
  • 1 tsp cinnamon
  • ⅛ tsp nutmeg
  • 1 tsp baking powder
  • ½ tsp baking soda

Instructions

  1. Preheat oven to 350°F (175°C) and line or lightly grease a 9×5-inch loaf pan with parchment paper.
  2. If making an egg-free version, mix 2 tbsp ground flaxseed with 6 tbsp water and let gel for 5 minutes.
  3. Mash ripe bananas in a large bowl and measure 1¼–1½ cups mashed banana.
  4. Add eggs (or prepared flax eggs), maple syrup, and unsweetened vanilla almond milk to the mashed bananas and whisk until smooth.
  5. Stir in the rolled oats and let the mixture rest 2–5 minutes to soften the oats.
  6. Add whole wheat pastry flour, cinnamon, nutmeg, baking powder, and baking soda; fold gently until just incorporated.
  7. Fold in any desired add-ins such as walnuts, chocolate chips, or dried fruit, if using.
  8. Pour batter into the prepared loaf pan and smooth the surface.
  9. Bake 45–55 minutes, testing with a toothpick inserted near the center (it should come out mostly clean with a few moist crumbs).
  10. Cool the bread in the pan 10–15 minutes, then lift out with the parchment and transfer to a wire rack to cool completely.

Notes

Measure mashed bananas carefully to avoid a gummy loaf; aim for 1¼ to 1½ cups., Let oats soak in wet ingredients for 2–5 minutes for optimal chewiness., Mix dry ingredients gently to avoid dense texture., Line loaf pan with parchment for easier removal., Check doneness with a toothpick in multiple spots; expect some moist crumbs but no wet batter., Cool completely before slicing for best texture and clean slices., Store wrapped at room temperature for 2–3 days, refrigerate up to a week, or freeze up to 3 months., Batter can be baked as muffins at 18–22 minutes; add nuts, chocolate chips or dried fruit as mix-ins., Egg-free version uses flax eggs (2 tbsp ground flaxseed + 6 tbsp water, gelled 5 minutes).

Nutrition

Find it online: https://cookingcrumbs.com/banana-oatmeal-bread/