73 Reviews of Banana-Oatmeal Bread

From: Chef Lainie

On Jan 5, 2008

Excellent Banana Bread !! Two of my favorite ingredients- bananas and oatmeal.It wasn't dry or too wet--just right ! I did substitute 1/2 cup of white flour with whole wheat, added 1 Tablespoon ground flax seed, 1/2 cup sugar instead of 2/3 cup & vanilla yogurt instead of buttermilk. This made 3 mini loaves so we can eat one and freeze the rest for a sweet emergency.

From: merandmalmom

On Apr 6, 2005

I made it with splenda, a dash of cinnamon and a dash of dried orange peel. It had a good flavor and texture. Next time, I'll add nuts. Thank you for a tasty, semi-healthy treat!

From: Chef #708929

On Dec 30, 2007

Best banana bread recipe I've ever found! The oats add a chewiness that gives it great texture and holds the bread together. I cut the sugar amount in half and added an extra teaspoon of vanilla AND a teaspoon of orange extract (my secret ingredient!) as well as 1/4 teaspoon of cinnamon and a tablespoon of ground flaxseed. I also used half finely ground whole wheat flour with half regular white flour. It came out beautifully and so delicious! Next time I'll try using all whole wheat flour.

From: tricia in ga

On May 6, 2005

Love oatmeal and buttermilk makes baked goods lighter so had to try it. Easy to put together. Loved it best when it was warm out of the oven so over next few days I lightly toasted any remaining slices. Thanks for a nice change of pace.

From: Carla R

On Jan 23, 2005

Very good texture and flavor..just the right amount of banana. I greased and floured the pans and they popped right out. Doubling the recipe, I used 100% whole wheat pastry flour, cut the sugar back by 1/4 and also used more vanilla; plenty sweet for me and my family's tastes. The oats add an interesting and subtle chewiness. Great for breakfast with cream cheese.

From: LillyZackMom

On May 10, 2007

This was really good - although I made so many changes I'm not sure what the regular recipe would taste like! I used 1c white flour, 1/2 c whole wheat. I used light brown sugar instead of white. I used 1/3c skim milk + 1t white vinegar instead of buttermilk. I used unsweetened applesauce instead of oil. I used 2t vanilla (LOVE vanilla). I used 1/2c Egg Beaters instead of the eggs. ~whew~ Made 2 mini-loaves and cut each loaf into 6 pieces for 2 WW points each. VERY GOOD!

From: Chef #646279

On Oct 27, 2008

I made these into muffins, cut back on the sugar and oil, and added chocolate chops to half the batch. I used skim milk with some cider vinegar in place of the buttermilk because it was what I had in the house. I also sprinkled a few oats or chocolate chips on top of each muffin to give it some texture and make it prettier. They received RAVE reviews when I brought them along to visit family. My husband loved them, my brother who doesn't tolerate sugar well loved that they weren't too sweet, my 8-year-old niece LOVED the chocolate chip version, and those of us watching our waistlines loved that they were so filling and nutritious! I think I had to bake the muffins for closer to 20 minutes.

From: likestocooklovestoeat

On Dec 9, 2007

This was terrific - it's my new go-to banana bread recipe. We used yogurt instead of buttermilk, and it was a fine substitution.

From: Maiya

On Sep 26, 2004

This is some really excellent banana bread. I used olive oil instead of vegetable oil, but that was the only thing I did differently. Compared to other quick breads I have made, I didn't think this made a small loaf.

From: Cookin'Diva

On Sep 24, 2008

Fantastic recipe! I made muffins rather than bread, and here's what you need to know: yields 12 muffins, bake 375 for 16-18 minutes. Another tip is to measure all the wet ingredients in one glass measuring cup, making sure you end up with 2 cups total liquid including the chopped banana. Finally, I wanted a muffin topping, so I finely chopped 1/4 cup walnuts and 1 T. brown sugar - then sprinkled that mixture on top of the muffins before baking. SO yummy!