Banana Walnut Oat Bread Recipe

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Banana Walnut Oat Bread

Tiffany Pennington


I look for ways to add whole grains into baked goods without necessarily using whole wheat flour - which makes them dense. Walnuts are jam-packed with with Omega-3 fatty acids.

I adapted a Betty Crocker recipe for banana bread and made it my own.

pinch tips: Perfect Bacon Every Time




10 Min


55 Min




4 medium
bananas, very ripe
2 large
1 c
rolled oats
1 c
all-purpose flour
2/3 c
dark brown sugar
4 Tbsp
butter, melted
2 tsp
baking powder
1 tsp
ground nutmeg
1/2 tsp
baking soda
1/4 tsp
sea salt
1 c
walnut halves (optional)

Directions Step-By-Step

Pre-heat oven to 350F. Grease and flour a 9x5x2 inch loaf pan

Put the walnuts in a small pan (pie tin, cake tin - whatever you have) and let them toast in the oven while it is pre-heating for about 5-7 minutes. Set a timer because they will burn!

In a medium bowl, collect flour, oats, baking powder, baking soda and salt. Stir to mix and set aside.

In a large mixing bowl, mash the bananas very well. Add sugar and butter and mix well.

Beat the eggs in a small bowl, then add to the banana mixture. Mix well.

Add dry ingredients to wet, and fold gently until they get moist. DON'T OVER MIX!

Fold in the walnuts. Add the mixture to the loaf pan.

Bake at 350F for 45 minutes. Poke a toothpick in the center and check that no batter remains. If the toothpick comes out wet - bake for 10 more minutes and check again.

Cool the bread completely and turn out of the pan.
Wrap it tightly in cellophane and refrigerate overnight.

The bread will be moist and fully-flavored for breakfast the next morning.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy