Oatmeal Banana Bread is a classic with a slight twist—hearty oats mixed into the batter and sprinkled over the top for a little more staying power. Incredibly moist and flavorful, you’ll love this easy quick bread.
I used my favorite ingredient to make this bread extra moist- SOUR CREAM! You’ll love the tangy flavor too.
Aimee’s Recipe Notes
Taste & Texture: moist banana bread with chewy oats.
Ingredient Swap: skip the sour cream and use full fat Greek Yogurt instead.
Freeze: Freeze wrapped, cooled bread for up to 3 months. Easily double the recipe to make one loaf for later!
Top Tip: Fold in some chopped nuts or chocolate chips for a next level treat.
It’s hard to resist decadent banana bread recipes like Nutella Banana Bread and Chocolate Chip Banana Bread, but first thing in the morning, I’m craving something a little less chocolatey. And that’s when Banana Oatmeal Bread comes in handy!
Bread Ingredients
The full ingredient list is in the recipe card at the bottom of the post, but here are some highlights.
- Unsalted butter – Soften this to room temperature. Learn more: How to Soften Butter
- Pure vanilla extract – I like to use my homemade vanilla extract when I have it on hand!
- Mashed bananas – The darker the bananas, the sweeter your banana bread will be and you’ll get a more pronounced banana flavor. I’ve got an easy way to ripen bananas quickly!
- Old-fashioned oatmeal – Also known as rolled oats. You’ll need some for the batter and some for the topping. Don’t use steel cut oats or quick oats in this recipe.
- Sour Cream – This adds moisture, richness, and a slight tang. It gives the oatmeal banana bread a super tender crumb.
How to Make Oatmeal Banana Bread
Make the Batter:
- Beat the butter and sugar in a bowl until the mixture is fluffy. Mix in the eggs, vanilla, and mashed bananas.
- Stir in the flour, oats, cinnamon, baking powder, baking soda, and salt. Fold in the sour cream.
Bake and Finish:
- Pour the batter into the pan and sprinkle extra oats on top, if you’d like.
- Bake the oatmeal banana bread for 60 minutes.
- Cool in the pan for 10 minutes, then transfer the loaf to a wire rack finish cooling.
Tips and Tricks
- If you’d like, you can swap in plain Greek yogurt for the sour cream. It will add a little extra protein to the recipe too!
- Wrap the bread in plastic or foil, or place it in an airtight container. Store at room temperature for up to 1 week or freeze for up to 3 months.
- Use ripe bananas with brown spots for the best flavor and natural sweetness. Overripe bananas make the bread moist and flavorful!
- Feel free to fold in mix-ins like chocolate chips or nuts or sprinkle them on top of the bread before baking. (If you add nuts to the top, you may need to loosely tent the loaf with foil to keep them from getting too dark.)
Easy Bread Recipes
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Preheat the oven to 350 degrees F. Spray a 9-inch loaf pan with baking spray, and line the bottom with parchment paper. Set aside.
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In a large mixing bowl, beat butter with sugar for several minutes, until fluffy. Add in eggs and vanilla extract, beating until well combined. Add in mashed bananas.
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Add in flour, oats, cinnamon, baking powder, baking soda, and salt, Stir just until combined. Fold in the sour cream.
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Pour batter into the prepared loaf pan. Sprinkle the top with the 2 Tablespoons of oats, if desired. Bake bread for one hour (60 minutes). Remove from oven and allow to cool in pan about 10 minutes. Remove from pan and cool completely on a wire rack.
- Sour cream can be substituted with plain, full fat Greek yogurt. Try to avoid using flavored yogurts.
- Store- keep bread wrapped in plastic wrap, foil, or airtight container at room temperature for up to one week.
- Wrap bread in foil or plastic wrap then slide into a ziploc or freezer safe container. Freeze bread for up to three months. Thaw on counter overnight.
