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You may not be able to resist this fluffy-yet-hearty quick bread straight from the oven.
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Updated October 19, 2023
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Why It Works
- Blending bananas with the wet ingredients results in a quick bread with a uniform crumb.
- Adding rolled oats to the batter gives this banana bread a unique texture and flavor.
One of the worst things I find myself saying repeatedly at and about my job is "Nobody ever tells the pastry chef." Unfortunately, I know I'm not alone in that sentiment.
I've had my schedule radically change with nothing but an "oh by the way" at the end of my day when I was really looking forward to what I thought was a much-needed day off. I've had menu items pulled and reinstated against my wishes and presentations changed when I wasn't around.
Several times I've found myself walking into a kitchen full of cooks preparing for a special party or event that no one bothered to mention to me. Sometimes chefs deliberately don't mention it because desserts either aren't involved or are from the regular menu, but that still seriously disrupts the flow of work for anyone else in the kitchen. Service is suddenly going on a couple hours early? Great, then I'll have to wait until tomorrow to get anything I needed to cook on the stovetop. Have a special VIP confit working in the oven? Too bad for anything that needed to bake at anything more than a low-and-slow warming, at least for the next couple of hours.
I've been packed up and ready to walk out the door for the evening and had someone casually ask how many of something I had prepared. That's when they mention something to the effect of needing at least twice as many for the event that night—a fact that had gone unmentioned until then.
Not too long ago, I heard the word "brunch" mentioned in passing between coworkers. That's a word that sends fear into the hearts of pretty much every cook, and can mean quite a lot of extra work for pastry employees. At my old job, I had plenty of advanced warning when we opened for brunch service, but the owner would frequently spring parties and holiday weekend Monday brunches on us with very little, if any, warning. This threw the whole kitchen into chaos and resulted in fights between myself and prep cooks over the single oven that lived on the line. They needed to bake potatoes, I needed to bake an assortment of muffins and other pastries for our ever-popular brunch pastry basket.
One of the only things that was a constant in that basket was a unique take onbanana bread, though it also took the longest to bake. I would often bake it earlier in the week and freeze it, then let it thaw while I baked everything else. Like many baked goods, banana oatmeal bread actually benefits from a chilling period (freezing included), but you may not be able to resist this fluffy-yet-hearty quick bread straight from the oven.
Banana bread is something that I generally don't ever make the same way twice at home, but for the purpose of consistency in a restaurant pastry basket, I had to come up with something with an actual recipe and reasoning behind it. Oats add a wholesome flavor and an interesting texture. There are no wet chunks of banana in the bread because the wet ingredients are mixed in the blender, a technique I like to use for everything from flan to pumpkin pie filling, but you still get the moisture, sweetness, and most importantly flavor from the bananas. It's amazing toasted with a schmear of cream cheese or just on its own, and would probably make an insane sandwich with bacon and whatever else you dared to put in there.
February 2013
Recipe Details
Banana Oatmeal Bread Recipe
Prep5 mins
Cook60 mins
Active10 mins
Cooling Time10 mins
Total75 mins
Serves8to 10 servings
Makes1 loaf
Ingredients
1 1/2 cups all-purpose flour
2/3 cup sugar
1/2 cup rolled oats
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
2 medium ripe bananas, cut into quarters (see note)
2 eggs
1/3 cup buttermilk
1/4 cup vegetable oil
1 teaspoon vanilla extract
Directions
Set a rack in the middle of the oven and preheat to 350°F (175°C). Grease and flour a loaf pan; set aside. Place flour, sugar, oats, baking powder, baking soda, salt, and cinnamon in a medium mixing bowl and stir to thoroughly combine. Set aside.
Place bananas, eggs, buttermilk, oil and vanilla in a blender and blend on medium speed for 15-10 seconds, until bananas are completely puréed. Don't blend too high, you don't want to incorporate a lot of air. Pour wet mixture into dry and fold just to incorporate. Scrape batter into prepared pan and bake for 30 minutes, then turn the pan and bake for another 25 to 30 minutes, until a skewer or paring knife inserted in the middle comes out clean. Remove from oven and immediately run a paring knife around the edges of the loaf, then turn out onto a cooling rack and allow to cool for at least 10 minutes before slicing. Once cooled, loaf can be tightly wrapped and stored in refrigerator for 3-5 days or frozen for up to a month.
Special Equipment
Blender, loaf pan, mixing bowl, spatula
Notes
Make sure your bananas are at least very ripe, or overripe. You can even use frozen bananas, if you allow them to thaw and come to room temperature first (cold bananas will make the batter cold and the bread will take longer to bake).
Make-Ahead and Storage
Tightly wrapped, the bread can be refrigerated for 3-5 days or frozen for up to 1 month.
Read More
- Quick-Ripen Bananas for Baking Using the Power of Enzymes
- Classic Banana Bread
- Banana Bread Ice Cream
- Salted Caramel Banana Bread Puddings
- Quick Breads
- Banana
- Mother's Day
| Nutrition Facts (per serving) | |
|---|---|
| 224 | Calories |
| 7g | Fat |
| 37g | Carbs |
| 4g | Protein |
Show Full Nutrition Label
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| Nutrition Facts | |
|---|---|
| Servings: 8to 10 | |
| Amount per serving | |
| Calories | 224 |
| % Daily Value* | |
| Total Fat 7g | 9% |
| Saturated Fat 1g | 4% |
| Cholesterol 38mg | 13% |
| Sodium 188mg | 8% |
| Total Carbohydrate 37g | 13% |
| Dietary Fiber 2g | 6% |
| Total Sugars 17g | |
| Protein 4g | |
| Vitamin C 2mg | 11% |
| Calcium 63mg | 5% |
| Iron 1mg | 8% |
| Potassium 147mg | 3% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
