Banana Bread Oat and Whole Wheat
Indulge in the wholesome goodness of Banana Bread Oat and Whole Wheat, a moist and flavorful loaf that combines the natural sweetness of ripe bananas with the nutty richness of whole wheat flour and hearty rolled oats. This recipe is a healthier twist on traditional banana bread, enriched with the warm hint of optional cinnamon and customizable mix-ins like chopped walnuts or chocolate chips. Perfectly balanced with just the right amount of brown sugar and a splash of vanilla, this quick bread is an ideal snack, breakfast, or dessert. Easy to prepare in under 15 minutes and baked to golden perfection, it’s a guilt-free treat that’s wonderfully versatile—delicious on its own or paired with a smear of butter or nut butter for added indulgence. Whether you prefer dairy or plant-based milk, this nutrient-packed recipe is as adaptable as it is irresistible.
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Recipe Information
Ingredients
- 3 large Ripe bananas (mashed)
- 1.25 cups Whole wheat flour
- 0.5 cups Rolled oats
- 0.5 cups Brown sugar
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 teaspoons Cinnamon (optional)
- 0.25 cups Melted coconut oil (or vegetable oil)
- 1 large Egg
- 1 teaspoons Vanilla extract
- 0.25 cups Milk (dairy or non-dairy)
- 0.5 cups Chopped walnuts or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a standard 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the melted coconut oil, egg, vanilla extract, and milk to the bananas. Stir until well combined.
In a separate bowl, combine the whole wheat flour, rolled oats, brown sugar, baking powder, baking soda, salt, and cinnamon (if using). Mix well to distribute the dry ingredients evenly.
Gradually add the dry ingredients to the banana mixture, stirring gently until just combined. Be careful not to overmix.
If using walnuts or chocolate chips, fold them into the batter at this point.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the banana bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve as is, or spread with a bit of butter or your favorite nut butter for extra indulgence.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 224 mg | 10% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 21.7 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 359 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
