Banana-Oatmeal Bread

I used 2 eggs, 3/4brown sugar, 1/2 cups apple sauce and 1/4 cup oil, 1 cup whole wheat and 1 cup white flour. It tasted better, more moist and flavorful. I used a lot of the tips reviewers had posted and it made it better. So this review is to say thank you to all the bakers who are more skilled than I am to help me improve this much beloved banana bread.

Like many other reviewers I opted to modify some of the ingredients. Half the amount of sugar, half canola oil/half applesauce, half white wheat flour/half unbleached flour, 3 bananas, 2 eggs, steel cut oats and a few handfuls of chopped walnuts. I sprinkled a few regular oats and a few pinches of turbinado sugar. Baked on convection for a little less than one hour. Outstanding! Cooled, sliced and wrapped individually, froze some and kept a few slices to eat soon.

I didn't use a mixer so the oatmeal didn't really get pulverized the way it should've been. I also used 2 whole eggs.  Flavors were good but nothing special here. Not sure I'd make again. 

This is an excellent recipe. I made it with white/whole wheat flour and added 1/2 c walnuts, used 2 eggs instead of whites and 1 teas. vanilla as well. There is no way this loaf serves 18 but 12 reasonably. My family really liked this bread and I will make it often.

Nice, mild sweet banana bread - not as exciting as our other favorites, CL's Coconut Lime Banana Bread or Bananas Foster Bread, but nice! Per other readers I subbed 1 cup KAF white wheat flour, used 1/4 cup oil and 1/2 cup unsweetened applesauce. I also used 2 eggs, dropped the brown sugar to a scant 2/3 cup (still plenty sweet, but my husband and son love sweets), sprinkled about 1/4 cup chopped toasted walnuts on top, and added 1/2 tsp. Orange Oil for flavor - delicious! I would definitely make this bread again.

Only change from original recipe was 1/2 cup walnuts. Was great and gone too soon. Making 2loaves today!

This is a great recipe! I did the muffin thing, just cause trying to cut a loaf into 18 pieces is a nightmare!! I was able to get 18 muffins and easier to have a single serving!

I used spelt flour instead of all-purpose and cut the sugar by 1/4 cup and they turned out great.

Followed previous reviewer's suggestion: 2 eggs, 1/2 oil, 1/2 applesauce, and mixed flour with half sugar (also sprinkled wheat bran on top). Have to say, this was a great recipe!! I plan to try other CL ones, to compare to this one, but so far this is my go-to banana bread recipe. I liked the chewiness the oatmeal lended, and I also doubled+ cinnamon, as we love it!

Kid approved!!! We thought these were moist and just the right amount of sweetness. This batch made 12 regular and 24 mini muffins -- flexible for breakfast, lunch or snack. I didn't have enough ripe banana so I used canned pumpkin puree to make up the difference. Will definitely make again.

This is a moist, delicious banana bread. I replaced the oil with 1/3 cup of pumpkin, and 1/2 the flour with white whole wheat flour. I also usually add about 1/2 cup of walnuts to it. I use 2 whole eggs, for convenience, and about 3 bananas. I bake it for 60 minutes. It never fails to be fantastic!

This is pretty good. Here are the modifications used: 1/2 cup brown sugar instead of 1 cup; 3T oil with 4T applesauce; 1 c. white flour & 1 c. whole wheat flour; 3 bananas; 1 tsp vanilla. I added 1 1/2 tsp saigon cinnamon and 1/4 tsp nutmeg because I like my bread a little spicier. I also used a bundt pan as I think banana bread is easier to slice this way and it's prettier sitting on my cake plate. The oats and wheat flour gave it a little more substance which I liked. I also like that it's low fat with the less oil and less egg yolk. I used the eggs as directed because I had 2 egg whites in the fridge from a recipe I'd made yesterday. Otherwise I'd probably just use 2 eggs out of convenience.

This turned out fantastic and was so moist. My husband loved it and he isn't a big banana or sweets guy. This recipe is a keeper. I would love to try it with chocolate chips or walnuts next time.

Very good. I added more spices and used two 8 1/2 x 5 bread pans which worked just fine. It's a very moist bread. I like it toasted. I also added a 1/2 cup of chocolate chips, and a 1/2 cup of toasted, chopped walnuts. I used buttermilk in place of the fat-free.

This turned out very dry for me. I cooked it for much less time than it said to and the top of it was done way before the inside. I also substituted a cup of whole wheat flour for all-purpose flour because I ran out. Also, I used 3 bananas which still did not yield 1 1/3 cups mashed for me, so I added some applesauce to fill it to 1 1/3 cups. I also cut the sugar to 3/4 cup which was a good idea because it was a good sweetness. I liked the oaty texture but it was just too dry.

Good, not very sweet. A little dense for my liking. But a good oat-y bread.

I used 3 bananas also. I then added 1/4 c unsweetened coconut, 1/3 c peanut butter, and changed the baking powder to 1 1/2 tsp. Then I cooked in muffin tins. They came out awesome!!!

This recipe was ok but needed more sugar in my opinion, more like 1 1/2 cups than 1 cup. but my bananas were just ripe not brown or overripe so that may be the reason. also even at 1 hr and 10 min it was doughy inside but i gave up and took it out figuring it was "done enough" and i didn't want it to burn. However, to be fair I did take a bunch of the suggestions made on the reviews - 50%wheat flour, 4T oil instead of 7, and I also used 3 eggs instead of 1 1/2.

This is really good banana bread. I followed the recommendations by others as well. Out of the 7 tablespoons of oil, I used 4 of applesauce and 3 of oil, and I cut the sugar to 3/4 cup. Mine only took about 45 minutes to bake, so you need to check it after 35–40 minutes or so. I will definitely make this again.

This is a good recipe but I read reviews and did the following: cut oil down to 1/4 cup; used 2 whole eggs; used 1/2 cup turbinado sugar; used steel cut oats; added some allspice (because I like allspice). Very yummy and plenty moist.

So easy, delicious and moist!! Our favorite banana bread. I make this over and over!!

Make this lactose and wheat free with the following substitutions: 1/2 c. soy milk instead of milk; 1 c. spelt flour and an additional cup of oatmeal instead of the wheat flour. I also cut the sugar to 1/2 c. and it was still nice and sweet. I also add a teaspoon of vanilla extract. Yummy....

I have been making this for years and it is my absolute all time favorite yummy banana bread. Today, I made it for my coworkers!

Really easy and very good. Hearty. I didn't deviate from the recipe, but I made it with steel cut oats, which made for a terrific texture. Also, used an 8.5 x 4.5 pan which made it cook in more like 60 minutes. Will be making this for a while to come.

This is my all-time favorite banana bread recipe. I have been making it for years. I generally add more mashed bananas than the recipe calls for (sometimes 4 or 5 bananas total), but this recipe is delicious and everyone I make it for seems to feel that way!

My husband said this was the best "breakfast-style" banana bread he evr had! I only used 1/4 cup of oil, plus 3 Tbls of unsweetened apple sauce. I also reduced the brown sugar to 1/2 cup. Still sweet and moist. It has become a regular in my home.

It turned out wonderful. My family loved it.

This recipe is phenomenal. I used 1/4 c. canola oil and 1/4 unsweetened applesauce, 1/2 WW and 1/2 all-purpose flour, and subbed unsweetened vanilla almond milk for the skim. I also used 3 bananas, so it was more like 1 1/2 - 1 3/4 cups. Perfectly cooked in 50 minutes and tastes amazing!

I really liked this, and I don't even like banana bread that much. My husband and kids flipped over it. I did read the previous reviews and made the following changes: 2 whole eggs (it was all I had), 1/2 cup of brown sugar (plenty sweet), 1/4 cup vegetable oil and 1/2 cup unsweetened applesauce, and half white, half whole wheat flour. The loaf was moist but still light and fluffy, and perfectly spiced. It was done in exactly an hour. I will make this bread over and over. Thank you!

This is my new favorite banana bread recipe. Moist, flavorful, and healthy. Based on other reviewers' comments I made the following adjustments: 1) Used only 4 Tbl. vegetable oil; 2) Used only 1/2 cup brown sugar; 3) Used one cup of wheat and one cup of white flour. Those changes cut down significantly on the calories and it is still delicious. Also, my loaf only took 50 minutes to bake so watch carefully.