12 servings (serving size: 1 slice)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Stir in oats.

Step 3

Combine mashed banana, buttermilk, vegetable oil, vanilla extract, and eggs; add to flour mixture. Stir just until moist.

Step 4

Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

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Ratings & Reviews

Stasiacooks's Review

May 23, 2014

noelle71's Review

April 20, 2013

Diane6's Review

September 22, 2011
This is an excellent recipe. I do not use any other recipe since I found this one. You can change the ingredients to make it healthier and it stills comes out good. The original is fine the way it is. I never have buttermilk so I use the substitution of 1 T. lemon juice or vinegar plus enough milk to make 1 cup. (let stand for a few minutes before using)

Spudugan's Review

August 21, 2011
Oatmeal lends a nuttiness to the banana bread. Great texture. Super easy. Excellent - a new favorite.

smithal's Review

May 12, 2011
I made this recipe with several substitutions: -Self rising flour for all purpose flour -1/2 cup ground flax seed for 1/2 cup of flour -Unsweetened vanilla almond milk with a splash of apple cider vinegar for buttermilk -No vanilla extract ...and it was downright delicious!

ZoecatVA's Review

April 14, 2011
Great recipe and super quick to whip together on a weeknight. All ingredients are things you probably already have on hand. I also substituted 1/2 cup whole wheat flour. I also added a heaping 1/4 tsp of pumpkin pie spice for a subtle spice note. Bread is moist and tender and has a great banana flavor. I would definitely make this again.

juheston's Review

August 15, 2010
My kids love this banana bread recipe and I like the whole grain aspect of it. To amp up the whole grain goodness even more, I often substitute 1/2 cup of the flour with 1/2 cup of whole wheat flour. Lately, I've been substituting 1/2 cup of the flour with 1/4 cup of whole wheat flour and 1/4 cup of flaxseed meal. The substitutions work well and add a little nuttier flavor to the bread.