Banana bread gets a healthy boost as this delicious Whole Wheat Banana Oat Bread made with whole wheat flour, hearty oats, and of course, bananas!

Whole Wheat Banana Oat Bread

Get excited because today is National Banana Bread Day! I couldn’t let this brilliant “holiday” go by without sharing a scrumptious banana bread recipe with you. And if your family is anything like ours, you always have ripened bananas on the kitchen counter ready to be baked into yummy bread.

So start peeling those ripened bananas and join me in celebrating National Banana Bread Day with one of my favorite banana bread recipes that gets a healthy boost from whole wheat flour, hearty oats, and of course, bananas!

Enjoy!

xoxo,

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Whole Wheat Banana Oat Bread

  • Author: Maegan - The BakerMama
  • Prep Time: 15 mins
  • Cook Time: 1 hour 25 mins
  • Total Time: 1 hour 40 mins
  • Yield: 8 1x
  • Category: Breakfast

Description

Banana bread gets a healthy boost as this delicious Whole Wheat Banana Oat Bread made with whole wheat flour, hearty oats, and of course, bananas!


Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 ripe bananas, mashed
  • 1/2 cup light sour cream
  • 1 teaspoon vanilla
  • 3/4 cup oats

Instructions

  1. Preheat oven to 350°F. Grease and lightly flour a 9 x 5 x 3 inch loaf pan; set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
  3. Add flour, baking soda, and salt. Mix until just combined. Add bananas, sour cream, and vanilla until well incorporated. Stir in the oats and pour into prepared pan.
  4. Bake until a knife or toothpick inserted into the center of the bread comes out clean, about 1 hour 10 minutes. You might want to cover the top of the bread with foil during the last 20 minutes of baking to prevent the top from burning while letting the center of the bread continues to bake. Let rest in pan for 10 minutes, then turn out onto a rack to cool or go ahead and serve warm.

About The BakerMama

Maegan is the author of the best-selling Beautiful Boards and its next-level follow-up, Spectacular Spreads. She started blogging in 2012 and has over 700 original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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Comments

    1. Hi Renee! Yes, I’d say the middle rack to give it room to rise without being right up next to the top of the oven. Just remove the racks above it so the loaf pan will fit. Enjoy!

  1. Hi, this is the best banana bread I’ve made so far and I’ve tried loads of recipes, just 1 question, if I want to add nuts and seeds do I reduce the amount of oats or any of the dry ingredients?
    Thanks
    Carolina

    1. Hi Carolina! I think the recipe will accommodate a cup of chopped nuts just great. No need to adjust other ingredients. Great idea! Enjoy!

  2. I’m curious why this whole wheat recipe has sour cream & your other banana bread recipes don’t? I often substitute whole wheat flour in recipes without making any other tweaks, so I’d love to know! Thanks 🙂

    1. Hi Alexandra! This particular recipe has sour cream to add additional moisture given the whole wheat flour and oats are denser ingredients. You could also use greek yogurt instead of sour cream. Both add a slight tangy twist that you don’t get in a traditional banana bread recipe. Enjoy!

  3. Hi, could this recipe be used to make muffins? If so how long should they bake and how full would you fill cup ? Love every recipe I have tried of yours. Janice

    1. Hi Janice! Yes, you can definitely bake this recipe into muffins. I would recommend filling each muffin cup 3/4 full and baking for 20-25 minutes. Enjoy!

  4. I know this is an old recipe but fwiw this has become my favorite banana bread recipe! It’s not too sweet and the banana/oat/wheat flavors all enhance each other. The only thing I’ve changed is substituting brown sugar for white.

    1. Hi Hannah! Thank you for sharing. It’s still one of my favorites too and you’ve now inspired me to make it again asap. I hope you continue to enjoy! 🙂

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