Banana Walnut Oat Bread

Banana Walnut Oat Bread

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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.


★★★★★ 1 vote

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)

How to Make Banana Walnut Oat Bread


  1. 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.

Printable Recipe Card

About Banana Walnut Oat Bread

Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian

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