Brown Sugar and Oatmeal Banana Nut Bread

(73 votes, average: 3.59 out of 5)

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The brown sugar in this recipe makes this quite a sweet banana bread. The oatmeal makes it quite filling too. I like to eat this in the morning with a good cup of coffee to get me going!

PREP TIME: 15 Min
COOK TIME: 1 Hr
READY IN: 1 Hr 15 Min
SERVINGS: 12

INGREDIENTS

* 1/2 cup butter, softened
* 1 cup brown sugar
* 1/2 cup oatmeal
* 3 small eggs
* 1 tablespoon vanilla extract
* 4 very ripe bananas, mashed
* 2 cups all-purpose flour
* 3 teaspoons baking powder
* 1/2 teaspoon salt
* 1/2 cup chopped walnuts

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.

2. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in vanilla and banana. In a separate bowl, sift together flour, baking powder, and salt. Add oatmeal.

3. Blend the banana mixture into the flour and oatmeal mixture; stir to combine. Fold in walnuts. Pour batter into prepared pan.

4. Bake in preheated oven for 1 hour, until a toothpick inserted into center of loaf comes out clean.

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Brown Sugar and Oatmeal Banana Nut Bread  

 

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Updated December 17th, 2008 • Related • Filed Under Related Recipes Cinnamon Banana Bread Recipe Pear Banana Bread Recipe Hawaiian Banana Bread Recipe Brown Butter Banana Bread Recipe Sour Cream Banana Bread Recipe Date & Walnut Banana Bread Cherry Coconut Banana Bread Really Rich Banana Bread Chocolate Peanut Butter Banana Bread Recipe Banana Bread Ultimate Recipe Filed Under: Banana Nut Bread • Featured Tags: baking powder • bananas • brown sugar • butter • eggs • oatmeal • salt • vanilla • walnuts

There Are 6 Responses So Far. »

1. 

   Comment by whatyoumcallit on 5 February 2009:

   This banana bread sounds delicious - will definetely try it.

   Thanks for posting it.
2. 

   Comment by Erin on 21 April 2009:

   This was very good, very sweet and made my house delicious good for hours. I did omit the walnuts, but was still VERY good.
   will keep this recipe for sure.
3. 

   Comment by Erica on 29 July 2009:

   I tried this recipe today and really liked it. I usually use a recipe as a guide and add/subtract to my tastes. I didn’t use the walnuts and added more oats (I made 1.5X the recipe and used about 3-3.5 cups oats). It turned out great - very moist. Because I increased the recipe, I ended up with 2 loaves so I put chocolate chips into one of them. The chocolate worked really well with the banana and oats - very flavorful combination, although I’d recommend it more as a dessert than breakfast as the author of the original recipe suggested. I also used 1/2 brown sugar and 1/2 granulated since I didn’t have enough brown. This turned out well - especially in the one with chocolate chips because I was afraid it could be too sweet. Overall, a very good base recipe to play around with to your preferences.
4. 

   Comment by Trisha on 7 March 2010:

   I am making this right now, however I did make some other chages. Instead of 3 eggs I used 1 egg and then eggbeaters for the rest. I also used 1 cup of whole wheat flour and 1 cup of white flour. I did add a touch of cinnamon. This smells fab!! My kids are drooling.
   KUDOS on this one!
5. 

   Comment by Richard on 20 January 2011:

   Just took it out of the oven and tasted it after it cooled off. My wife liked it because it wasn’t sweet. I added 1 Tablespoon of fine Flaxseed to make it healthier. That did not affect the taste but added to the nutrient value. You can add/subtract ingredients as you wish. Very tolerant recipe. But, hey, it bananas, right?
6. 

   Comment by Dean on 26 January 2011:

   I have made this recipe at least a dozen times, it’s our favorite! I’ve made a few changes- I use 2 extra large eggs instead of 3 small ones as stated in the original version, and I use 1/2 cup of pecans instead of walnuts and I finely chop a handful more to sprinkle on top. I have found that it takes about five extra minutes to bake, but it is worth the wait.

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