Imagine sinking your teeth into a slice of moist, wholesome banana bread that's not just delicious, but also secretly packed with nutrition. This isn't your ordinary banana bread - it's a game-changing recipe that transforms humble ingredients into a mouth-watering masterpiece that will have your family begging for seconds. Whether you're a health-conscious baker or just someone who loves incredible homemade treats, this whole wheat oatmeal banana bread is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 1/2 cups whole wheat flour
- 1 cup oats
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 ripe bananas, mashed
- 1/4 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray and line the bottom with parchment paper for easy removal.
- In a large mixing bowl, combine the whole wheat flour, oats, sugar, baking powder, baking soda, and salt. Whisk together until all dry ingredients are well incorporated.
- In a separate medium bowl, mash the ripe bananas thoroughly with a fork until smooth and no large chunks remain.
- Add vegetable oil, eggs, and vanilla extract to the mashed bananas. Mix well until the wet ingredients are completely blended.
- Pour the wet ingredients into the dry ingredient mixture. Gently fold and stir until just combined, being careful not to overmix. The batter should be slightly lumpy.
- Transfer the batter to the prepared loaf pan, spreading it evenly with a spatula. Tap the pan lightly on the counter to remove any air bubbles.
- Bake in the preheated oven for 55-60 minutes. Check doneness by inserting a toothpick into the center - it should come out clean or with just a few moist crumbs.
- Remove from oven and let the bread cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely before slicing.
- Once cooled, slice and serve. Store wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days.
Tips
- • Use overripe bananas with lots of brown spots for maximum natural sweetness and moisture • Don't overmix the batter - some lumps are good and will ensure a tender crumb • Let the bread cool completely before slicing to prevent crumbling • For extra flavor, consider adding optional mix-ins like chopped walnuts, chocolate chips, or a sprinkle of cinnamon • Store bread at room temperature wrapped tightly to maintain moisture • For longer storage, slice and freeze individual portions for quick grab-and-go breakfasts
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
