Banana Oat Breakfast Bread

Ingredients

• 3 very ripe bananas, mashed (about 1 1/4 cups)
• 1/3 cup melted coconut oil or vegetable oil, cooled slightly
• 1/3 cup honey or maple syrup
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup old-fashioned rolled oats
• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 1/2 cup chopped walnuts or pecans (optional)

Instructions

1. Preheat your oven to 350 F and grease a 9-by-5-inch loaf pan, or line it with parchment paper leaving an overhang on the long sides for easy lifting.
2. In a large bowl, mash the bananas with a fork until mostly smooth with just a few small lumps.
3. Whisk the melted oil, honey, eggs, and vanilla into the mashed bananas until fully combined and glossy.
4. In a separate bowl, stir together the oats, whole wheat flour, all-purpose flour, baking soda, cinnamon, and salt.
5. Add the dry ingredients to the wet ingredients and fold gently with a spatula just until no streaks of flour remain; a few lumps are fine, and overmixing will make the bread tough.
6. Fold in the chopped nuts, if using, with just a few more strokes.
7. Pour the batter into the prepared pan and smooth the top with the back of a spoon.
8. Bake for 50 to 58 minutes, tenting the top loosely with foil after 35 minutes if it is browning too quickly.
9. The bread is done when a toothpick inserted into the center comes out clean or with only a few moist crumbs, and the top springs back when pressed lightly.
10. Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment overhang and cool completely on a wire rack before slicing.

Tips

Why You'll Love This

• One bowl, no mixer, no yeast, ready in about an hour
• Naturally sweetened with bananas and honey
• Great make-ahead breakfast or snack
• Easy to customize with nuts, chocolate chips, or dried fruit

Nutrition

Nutrition values are estimated per serving based on the ingredients used.