Oat Banana Bread

This banana bread uses ground oats instead of wheat flour and ripe fruit as its only sweetener. A short batter rest lets the oat flour hydrate, while a moderate oven gives the center time to set before the edges dry.

Recipe at a glance

• Yield: one 9-by-5-inch loaf, 10 slices
• Equipment: blender, loaf pan, cooling rack
• Time: 15 minutes prep, 50–60 minutes baking
• Oven: 350°F

Ingredients

• 2 cups old-fashioned rolled oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• 3 very ripe medium bananas, about 1 1/4 cups mashed
• 2 large eggs
• 1/3 cup plain Greek yogurt
• 2 tablespoons neutral oil
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts, optional

Method

1. Heat oven to 350°F. Line the loaf pan with parchment and lightly grease the exposed ends.
2. Blend oats until they resemble fine meal. Add baking powder, baking soda, cinnamon, and salt; pulse to combine.
3. In a bowl, mash bananas until mostly smooth. Whisk in eggs, yogurt, oil, and vanilla. Fold in the oat mixture and walnuts. Rest 10 minutes.
4. Spread batter in the pan. Bake 50–60 minutes, until the top springs back, a skewer has moist crumbs but no wet batter, and the center reaches at least 160°F.
5. Cool in the pan 15 minutes, then lift onto a rack. Wait until fully cool before slicing.

Banana and oat behavior

Heavily speckled bananas provide sweetness, moisture, and aroma; firm yellow fruit makes a bland, drier loaf. Measuring the mash prevents unusually large bananas from turning the center gummy. Oats lack wheat gluten, so the crumb is tender and slightly more compact. Eggs supply the structure that holds each slice together, while yogurt’s acidity supports the baking soda.

Cues and corrections

A coarse oat grind leaves visible flecks but is acceptable; whole pieces can create weak spots. If the loaf sinks after baking, excess banana or underbaking is likely. Verify the mash volume and use both the skewer and temperature cues. Browning too early calls for a loose foil tent during the final 15 minutes. Slicing warm compresses the fragile crumb, so allow at least an hour of cooling.

Changes and keeping quality

Add lemon zest or 1/3 cup raisins in place of walnuts. Quick oats can work if ground, but steel-cut oats cannot. For certified gluten-free bread, use oats specifically labeled gluten-free. Keep the cooled loaf airtight at room temperature for 2 days or refrigerate up to 5 days. Toast chilled slices to refresh the edges. Freeze individual slices for 2 months, separated by parchment.

Chocolate chips add sweetness that changes the title’s no-added-sugar premise, so use cacao nibs if a bitter chocolate note is wanted. A metal pan gives straighter sides and faster browning than glass. In glass, begin checking at 55 minutes and cool on a heat-safe rack.